Southern Buttermilk Cornbread Salad
Talk about flavors dancing! Mix up a bowl of this Classic Southern Buttermilk Cornbread Salad today!
Y’all! Buttermilk cornbread + sharp cheddar cheese + crunchy vegetables + salty prosciutto! This salad is so good your socks will roll up and down.
I took a deep dive into my recipe box today and pulled this crowd pleaser out!
When To Serve Southern Buttermilk Cornbread Salad
Potlucks | Cookouts | Pool Parties | Picnics | 4th of July | Memorial Day | Just Because
What Do You Serve With Buttermilk Cornbread Salad?
Buttermilk cornbread salad goes with great with BBQ, pork chops, fried chicken, burgers, and steak. I prefer to eat it all by itself.
Southern Buttermilk Cornbread Salad
Ingredients
- 2 packages cornbread mix, plus any additional ingredients called for on the package
- (Substitute liquid for Buttermilk)
- 1 cup shredded cheddar cheese, extra for garnish
- 3/4 cup sweet” Vidalia” onions, diced into small pieces
Fun Fact; Vidalia is a small town in Georgia where these beauties get their name.
- 1 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1 celery stick, diced
- 2 cups real mayonnaise (Duke’s is the best!)
- 1 pod garlic, diced
- 1 pinch salt and black pepper, to taste
- 1/4 cup green onions, diced for garnish
- 3/4 cup crumbled prosciutto, fried crisp
Instructions
Prepare both packages of cornbread according to package instructions using buttermilk in lieu of package liquids and stirring 1 cup of shredded cheese to the batter before baking.
Allow cornbread to cool completely. Crumble into large pieces into a large bowl.
Add the onion, bell pepper, celery, mayonnaise, and garlic salt, to the bowl. Stir gently until completely combined.
Cover and refrigerate until ready to serve.
Just before serving, top with crumbled prosciutto, additional cheese, and fresh chives.
Southern Buttermilk Cornbread Salad
Ingredients
- 2 packages cornbread mix plus any additional ingredients called for on the package *Substitute liquid for Buttermilk
- 1 cup shredded cheddar cheese extra for garnish
- 3/4 cup sweet” Vidalia” onions diced into small pieces
- 1 green bell pepper diced
- 1/2 red bell pepper diced
- 1/2 yellow bell pepper diced
- 1 celery stick diced
- 2 cups real mayonnaise Duke’s is the best!
- 1 pod garlic diced
- 1 pinch salt and black pepper to taste
- 1/4 cup green onions diced for garnish
- 3/4 cup crumbled prosciutto fried crisp
Instructions
- Prepare both packages of cornbread according to package instructions using buttermilk in lieu of package liquids and stirring 1 cup of shredded cheese to the batter before baking.
- Allow cornbread to cool completely. Crumble into large pieces into a large bowl.Add the onion, bell pepper, celery, mayonnaise, and garlic salt, to the bowl. Stir gently until completely combined.
- Cover and refrigerate until ready to serve.
- Just before serving, top with crumbled prosciutto, additional cheese, and fresh chives.
Nutrition
MORE SOUTHERN RECIPES…CLICK HERE!
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Originally Published on Sparkling Charm: March 20, 2018. Updated: May, 2022
