Best Tex-Mex Cornbread Salad Recipe
Who says you can't turn bread into a complete meal?
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In her new book, Saladish, Ilene Rosen explores all the ways you can turn the all-too-often forgotten part of a meal into a feast unto itself. Just take this Mexican-inspired take on cornbread salad; after soaking up an oregano vinaigrette, crispy croutons are tossed with pepper Jack cheese, cherry tomatoes and crisp, lemony stems of purslane (which can be easily substituted with a few handfuls of cilantro or baby spinach).
Make it a feast with our best Tex-Mex recipes.
Excerpted from 'Saladish,' by Ilene Rosen (Artisan Books). Copyright © 2018. Photographs by Joseph De Leo.
Tex-Mex Cornbread Salad
Learn how to make Ilene Rosen's Tex-Mex cornbread salad with pepper Jack cheese, tomatoes and purslane from her new book, Saladish.
Prep Time
30
minutes
Cook Time
25
minutes
Servings
4
servings
Total time: 55 minutes
Ingredients
- :::For the Cornbread: :::
- 3 tablespoons unsalted butter, melted, plus more for the pan
- 1 cup cornmeal
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½teaspoon baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk
- 2 large eggs, lightly beaten
- For the Mexican Oregano Vinaigrette
- ¼ cup seasoned rice vinegar
- 2 tablespoons Dijon mustard
- 4 teaspoons dried Mexican oregano
- 1 cup flavorless vegetable oil
- For the Salad
- 8 ounces pepper Jack cheese, cut into ⅓inch cubes
- 2 cups cherry tomatoes, halved
- 2 handfuls (about 5 ounces) purslane, torn into sprigs, or spinach, stems trimmed
- ½ cup pumpkin seeds, toasted
- ½ cup chopped scallions
Optional Ingredients
- Kosher salt (optional)
Directions
- Make the cornbread: Preheat the oven to 375°F. Generously butter a 9-inch square cake pan.
- Whisk the dry ingredients together in a large bowl. Lightly whisk together the buttermilk, eggs, and melted butter in a small bowl, then stir into the dry ingredients to blend.
- Pour the batter into the buttered pan and spread it evenly with a rubber spatula. Bake for 12 to 15 minutes, until the top is golden brown and the edges pull away from the sides of the pan; a toothpick poked into the center should come out clean. Remove from the oven, but leave the oven on. Cool slightly on a rack, then unmold onto the rack and cool for 10 to 15 minutes.
- Cut the cornbread into 1-inch cubes and spread them out on a sheet pan. Return to the oven and bake for about 10 minutes, turning occasionally, until all the edges are crisp and toasted. Transfer to another sheet pan to cool.
- Make the vinaigrette: Put the vinegar, mustard, and oregano in the bowl of a food processor or in a blender and pulse to combine. With the motor running, drizzle in the oil until the mixture is emulsified. Season to taste with salt and pepper.
- Put the cornbread cubes, cheese, and cherry tomatoes in a large bowl. Pour three-quarters of the vinaigrette over them and toss thoroughly. Check the seasoning and add salt if necessary. Toss the greens separately with the remaining dressing.
- Layer the cornbread mixture into a wide bowl with the dressed greens and 6 tablespoons each of the pumpkin seeds and scallions. Scatter the remaining 2 tablespoons each of seeds and scallions over the top. Serve.
Nutrition
| Calories per Serving | 1,223 |
| Total Fat | 94.6 g |
| Saturated Fat | 22.9 g |
| Trans Fat | 0.8 g |
| Cholesterol | 171.3 mg |
| Total Carbohydrates | 64.9 g |
| Dietary Fiber | 5.0 g |
| Total Sugars | 16.2 g |
| Sodium | 1,186.3 mg |
| Protein | 32.5 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
