I love making cornbread. No matter what, those four ingredients mixed together makes cornbread the same as the hundred times before (whereas with loaf bread I get something a little different every time!).
If you like, you can add things to it – corn kernels, jalapenos, onions…
Updating this post in 2021 to mention that I most cornbread recipes are very, very similar. Lately, I’ve been using this recipe from Dixie Lily cornmeal, using buttermilk. If I get cornmeal from a gristmill, I’ll use their recipe instead.
Half skillet of cornbread
1 bell pepper, chopped
2 celery sticks, chopped
1/2 medium-size Vidalia onion, chopped
1 tomato, chopped – plus another 1/4 – 1/2 tomato chopped to sprinkle over the top just before serving
(plus – you can add in crumbled bacon, shredded cheese, pinto beans, rotel tomatoes, etc etc etc)
Crumble the cornbread into bite-size pieces:
Add all the other ingredients except the mayonnaise:
Put the mayonnaise in a little at a time – I think I usually use about a cup of Duke’s for this. But you may like a little more or a little less.
Mix gently, and it’s ready! I have to admit, it’s not the most attractive dish, so before I serve it like this, I’ll dice up a little more tomato and sprinkle that over the top – makes a big difference.
Oh – and like potato salad, it really is better the next day!