Ingredients:

  • 1 (8.5 ounce / 240g) package cornbread mix (such as Jiffy)
  • 1 large egg
  • 1/3 cup (80ml) milk
  • 2 tablespoons (30ml) honey
  • 6 slices bacon, preferably thick-cut
  • 1 pint (2 cups / 340g) cherry tomatoes, halved
  • 1 cup (115g) shredded cheddar cheese
  • 1 avocado, diced
  • 1/4 cup (15g) chopped fresh cilantro
  • 3 tablespoons (45ml) lime juice, freshly squeezed
  • 2 tablespoons (30ml) olive oil
  • 1 tablespoon (15ml) honey
  • 1/2 teaspoon chili powder
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to temperature specified on cornbread mix package. Prepare cornbread according to package directions, adding honey. Bake until golden brown and a toothpick inserted into the center comes out clean. Let cool completely.
  2. Cook bacon in a large skillet over medium heat until crispy. Remove bacon to a paper towel-lined plate to drain. Once cool enough to handle, crumble the bacon.
  3. Once cooled, crumble the cornbread and spread it on a baking sheet. Toast in a preheated oven (around 350°F / 175°C) for about 5-7 minutes, or until lightly golden and crisp. Watch carefully to avoid burning.
  4. In a small bowl, whisk together lime juice, olive oil, honey, chili powder, salt, and pepper.
  5. In a large bowl, combine toasted cornbread, crumbled bacon, halved cherry tomatoes, cheddar cheese, avocado, and cilantro.
  6. Pour the honey-lime dressing over the salad and toss gently to combine. Serve immediately or chill for later.