By Kelly Bogard

Oh my, where does the time go? It’s already July 4th weekend! If your life is anything like mine, things are so busy that sometimes you feel like you can’t keep up. With this long holiday weekend, I plan to take some time to sit back and enjoy not doing anything. I am planning on finding a cool place to hang out with family and friends and not moving for several hours. So I thought I would give you an easy recipe. Colorful Cornbread Salad is a family favorite, and my sister, Laci, has perfected the recipe over several summers. She likes to call it a “kitchen sink” recipe–you just throw everything in a bowl, mix well and chill. 

For Colorful Cornbread Salad, you will need…
2 – 6 oz. packages yellow cornbread mix, preparedFresh veggies
1 orange bell pepper, chopped
1 green bell pepper, chopped
3 Roma tomatoes, diced
1 bunch green onions, diced
1 ½ cups mayonnaise

The first thing you want to do is prepare your cornbread, according to the directions on the back of the package. Most of the packaged mixes call for milk and/or eggs, so make sure to have both on hand just in case. While the cornbread is baking, you can get all of your veggies cut up. They don’t need to be a specific size, but I prefer to cut them into bite-sized pieces.

chopped veggiesOne of the reasons I love this salad is because it is so colorful. It reminds me of summer and makes me smile. Once you have baked the cornbread and chopped up the vegetables, wait for the cornbread to cool. I usually wait until it is cool to the touch, and then I crumble it by hand. Big clumps are not very good in this salad, so make sure to break it down well. Finally, dump the crumbled bread and veggies into a large bowl and mix well with your hands. This ensures that everything gets combined and doesn’t end up all over the floor. Now that you have everything combined, add in the mayonnaise, stirring well to moisten the bread. Chill and it will be ready when you are.

mixed cornbread with veggiesAt our house, we prefer to eat it the next day when all of the vegetables have had time to mesh with the cornbread, which gives it a fuller flavor. And, as always, you can add or delete things to make it perfect for your family. You could even add crumbled bacon or hard-boiled eggs to give it some protein. I hope you have a safe and fun July 4th weekend, and from all of us at Table Top, enjoy!



Recipe: Colorful Cornbread Salad

Summary: Cold cornbread mixed with vegetables for a cold summer side dish


Cornbread Salad

  • 2 – 6oz. packages yellow cornbread mix, prepared
  • 1 orange bell pepper, chopped
  • 1 green bell pepper, chopped
  • 3 Roma tomatoes, diced
  • 1 bunch green onions, diced
  • 1 ½ cups mayonnaise


  • Prepare cornbread per package instructions.
  • Chop all vegetables and set aside.
  • Crumble cooled cornbread.
  • Combine crumbled cornbread and vegetables in a large bowl.
  • Add mayonnaise and mix well.
  • Chill in refrigerator until ready to serve.

    Cooking time (duration): 30 minutes

    Number of servings (yield): 8-10