BLT Cornbread Salad

This BLT Cornbread Salad is delicious you won’t be able to keep you hands off of it! One of our favorite salad recipes packed with the best flavors!

Cornbread Salad

Cornbread Salad

BLT recipes are some of our favorites to create! This cornbread salad has got it all! Bacon, lettuce, tomatoes, onion….it’s so flavorful and amazing! Be sure to try our Quinoa Party Salad too! Follow Picky Palate on Instagram for daily recipe inspirtation!

This year marks the 20th Anniversary of the National Cornbread Festival which will be held April 23-24th in South Pittsburg TN. This is an exciting milestone for cornbread and what better way to celebrate than by sharing some favorite cornbread recipes?!


I’m thrilled to be involved with the Virtual Cornbread Potluck again this year. As some of you might know, I was the National Cornbread Winner way back in 2007 with my Chicken Taco Cornbread Wedges with Ranchero Cilantro Drizzle  You can see pics of me with my winning skillet crown, so much fun 🙂

To celebrate this year, I wanted to share this gorgeous BLT Cornbread Salad from the Martha White Website. Wait until try this!! Packed with all of your BLT flavors. This salad could not be more tasty if it tried.

Salad Recipes

Cornbread Salad

BLT Cornbread Salad

BLT Cornbread Salad

Course: Salad
Cuisine: American
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings: 6
Calories: 649kcal
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  • 1 large egg
  • 2/3 cup milk
  • 3 tablespoons Crisco Pure Vegetable Oil
  • 1 cup Martha White® Self-Rising Enriched White Corn Meal Mix
  • 1 pounds bacon cut into small pieces
  • 3 large tomatoes coarsely
  • 1/2 cup sliced green onions
  • 1/2 cup sliced green onions
  • 1/3 cup chopped fresh parsley
  • 1/2 cup mayonnaise
  • 1 teaspoon coarsely ground black pepper


  • HEAT oven to 450°F. Spray a 10-inch cast iron skillet with no-stick cooking spray; place in oven for 7 to 8 minutes or until hot.
  • BEAT egg in medium bowl. Add all remaining cornbread ingredients; mix well. Pour into prepared hot skillet. Bake 10 to 15 minutes or until golden brown. Cool 20 minutes while making salad.
  • COOK bacon in large skillet over medium heat until crisp. Drain on paper towels.
  • COMBINE cooked bacon, tomatoes, onion and parsley in large bowl. Add mayonnaise and pepper; mix to coat. Cut cornbread into 1/2-inch pieces. Add cornbread to salad; toss gently to mix. Cover tightly; refrigerate 2 to 3 hours or overnight before serving. Serve over lettuce, if desired.


Calories: 649kcal | Carbohydrates: 25g | Protein: 15g | Fat: 54g | Saturated Fat: 18g | Cholesterol: 87mg | Sodium: 649mg | Potassium: 491mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1085IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 1.9mg
Keywords: BLT, BLT salad, cornbread salad, cornbread salad recipe, salad recipe, salad recipes

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20 Responses
  1. I don’t have a cast iron skillet, how can I make the bread otherwise? Thanks much, looks delicious. Also, after refrigerating, does it get soggy at all? Was going to make for an office potluck luncheon.

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Welcome to Picky Palate!

Picky PalateWelcome to my online kitchen! You'll usually find me with a cookie in one hand & a salad in the other. It's all about the balance :) The recipes you'll see are my creations. Enjoy!

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