Stale Cornbread is Delicious

21 Jun

Another great recipe from Ezra Pound Cake. Her recent summer Meatless Mondays dishes are actually absolutely amazing. Also, I improvised a bit but it shows how basic and down to earth these recipes are. No need for fancy rare ingredients. I was even able to use some fresh produce from my herb garden…mint and basil, the first of the year. If only the cherry tomatoes I used were from my garden…last year my crop was a bit too bountiful and a lot went to waste.

The cornbread I made yesterday, partly because I went shopping for both of these meals, and partly because I wanted cornbread. After a day of aging (turning stale) they’ve become the right hardness to be cornbread croutons in this hearty summer salad…don’t worry, there’s not a single leaf of lettuce in it.

Cornbread Salad with Cherry Tomatoes, Black beans and Avocado

Ingredients
1 package Jiffy Cornbread mix
1 egg
1/3 cup milk

1/2 cup cherry tomatoes
1/2 green pepper
1/2 can black beans
1/2 avocado
1/4 cup green onion (1 stalk)

3 tbsp olive oil
1 tbsp red wine vinegar
4 leaves of basil
4 leaves of mint
salt and pepper

To make the cornbread, preferably a day in advance, mix the egg, milk and cornbread mix and spread into a loaf pan. Bake in an oven at 400 degrees for 20 minutes. Remove from the oven and leave sitting outside, uncovered, for a day.

Cut the cherry tomatoes into quarters. Dice the green pepper, and finely dice the green onion. Remove the avocado pit, and slice the avocado into squares right inside the shell before scooping out the chunks with a spoon. Mix all of this together with black beans and green onion in a large bowl.

In a medium bowl, pour the olive oil, red wine vinegar, and a pinch of salt and pepper. Chop the basil and mint leaves coarsely. Whip the olive oil and vinegar until it is smooth, and sprinkle in the mint and basil and mix a bit more.

Cut the cornbread into 1/2 inch cubes or crumble into large chunks. Toss however much cornbread you want into the large bowl with the veggies. Pour the dressing over the salad and toss until mixed. The cornbread croutons will be nice and toasty at the beginning, then will become soaked in dressing and flavor as you work through the salad. Which won’t take very long.

Total time procrastinated: 20 minutes
Ways to prolong procrastination: Don’t eat it so fucking fast

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One Response to “Stale Cornbread is Delicious”

Trackbacks/Pingbacks

  1. Garden harvest salad « Cooking to Procrastinate - October 24, 2011

    […] Ways to prolong procrastination:Make cornbread and turn it into a cornbread salad like this: Cornbread salad LD_AddCustomAttr("AdOpt", "1"); LD_AddCustomAttr("Origin", "other"); […]

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