Ingredients:

  • 1 (8.5 ounce/240g) package cornbread mix (such as Jiffy)
  • 1/3 cup (80ml) milk
  • 1 large egg
  • 6 slices bacon, cooked and crumbled (optional)
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) corn kernels (fresh, frozen, or canned - drained if canned)
  • 1/2 cup (50g) red onion, finely diced
  • 1/2 cup (50g) green bell pepper, finely diced
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 cup (240ml) mayonnaise (full-fat)
  • 1/4 cup (60ml) buttermilk (or milk with 1 teaspoon lemon juice added)
  • 2 tablespoons (30ml) apple cider vinegar
  • 1 tablespoon (15ml) sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat oven according to cornbread mix instructions. Prepare cornbread batter according to package directions. Bake until golden brown and a toothpick inserted into the center comes out clean. Let cool completely. Crumble the cornbread into a large bowl.
  2. Cook bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble.
  3. Halve cherry tomatoes. Dice red onion and green bell pepper. Chop cilantro.
  4. In a small bowl, whisk together mayonnaise, buttermilk, apple cider vinegar, sugar, chili powder, smoked paprika, garlic powder, salt, and pepper.
  5. Add tomatoes, corn, red onion, green bell pepper, and cilantro to the crumbled cornbread. Pour dressing over the salad. Gently toss to combine. Stir in crumbled bacon.
  6. Cover and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.