Total Time
Prep 30 mins
Cook 20 mins

This is my own interpretation of a cornbread salad I had in a local restaurant. I love the combination of flavors. I've included a recipe for cornbread, but you can replace it with another.

Ingredients Nutrition


  1. Preheat oven to 425.
  2. Generously butter an 8 inch square pan.
  3. Mix cornmeal, flour, sugar, honey, baking powder, salt and baking soda.
  4. Stir together sour cream, eggs and melted butter.
  5. Add to the dry ingredients; stir until just combined.
  6. Pour into the pan.
  7. Bake about 20 minutes, until a toothpick comes out clean.
  8. Cool 5 minutes, turn out onto cutting board.
  9. Let cool 10 more minutes, then cut into 1 inch cubes.
  10. Make sure oven is at 450, then toss the cornbread with 3 tbsp oil, salt and pepper.
  11. Bake 15 minutes.
  12. Let cool slightly.
  13. Return to bowl; add tomatoes, onion and salt.
  14. Whisk remaining oil and vinegar, then drizzle over salad.
  15. Stir in havarti and basil, if using.
  16. Serve.