family corn bread salad

This salad doesn’t come from a recipe from my family, although that would sound lovely, wouldn’t it?  Instead it comes from a tome of southern cookery, the family undertaking known as The Lee Bros. Southern Cookbook.  Never have I come across such a comprehensive regional guide of American cooking, or maybe I haven’t known the right places to look.

I do though, rely heavily on smitten kitchen for inspiration.  My friend Kristel pointed me to her blog awhile back and I’ve been singing her praises to family, friends and coworkers alike ever since.   I owe so many of my kitchen triumphs to her beautifully photographed, accessible recipes and prose.   (When you have a moment, check out her recipe for a strawberry rhubarb crumble.  It will bring tears to your eyes.)  While visiting the smitten kitchen last summer I came across this recipe and in a fit of cookbook purchasing The Lee Bros. entered my kitchen last fall.  Unfortunately, this gem has sat unloved on my bookshelf ever since.   Going forward I will not be so foolish.

Even though I need another recipe involving copious amounts of tomatoes like I need a hole in my head, I couldn’t resist this recipe when I rediscovered it on the pages of the cookbook last weekend.  By now, we know that I’m not one to shy away from fresh tomatoes and an excuse to make corn bread croutons sent me running into the kitchen.   Corn bread croutons and I have a pleasant history together, you see.  One of the most reliable and wonderful restaurants in Sacramento, Bandera, makes several salads which include lightly fried corn bread croutons.  Those croutons  induce a squeal of glee from me every time we visit.  When comparing the Bandera salads to this one, The Lee Bros. version is  decidedly more in the category of panzenellas (bread salads) and yields a nearly 50:50 ratio of corn bread to greens and tomatoes.  As far as I’m concerned, that’s a very good thing.

family corn bread salad
adapted from The Lee Bros. Southern Cookbook, via smitten kitchen
yields about 8 servings

1 recipe crispy corn bread (recipe below)
1-2 pints of mini heirloom tomatoes, halved (larger tomatoes, peeled, would also work well)
1 head butter lettuce
2c arugula
1 large sweet onion, sliced very thinly using a mandolin if possible
1 recipe buttermilk lime dressing (recipe below)

Preheat the oven to 250 degrees. On a sheet pan, evenly space cubed cornbread and toast in the oven for about 5-7 minutes.

To the salad bowl, add the butter lettuce, arugula, toasted corn bread and onions. Toss to combine. Just before serving, add the buttermilk-lime dressing and toss again.

crispy corn bread
adapted from The Lee Bros. Southern Cookbook
yields about 6 servings
3T unsalted butter
1-1/2c stone-ground cornmeal
1t baking powder
1t baking soda
1/2t salt
1t sugar*
1 large egg
1-1/2c whole or lowfat buttermilk

Preheat the oven to 450 degrees. Using one of the tablespoons of butter, grease a 12-inch skillet and put in the preheating oven.

Get out two bowls. In one bowl, mix together the dry ingredients — cornmeal, baking powder, baking soda, salt and sugar. In the other bowl, whisk the egg until blended and frothy. Add the buttermilk to the egg and continue to whisk until combined. Meanwhile, start to melt the remaining 2 tablespoons of butter. Pour the wet ingredients into the dry ingredients and mix until combined. Add the melted butter and mix well until combined again.

Take the preheated pan out of the oven and pour in the batter. Sizzling is a good sign. Put the pan back into the oven and bake for 12-15 minutes. You will know the cornbread is finished when the sides pull away from the pan. Cut into 1-inch cubes for this recipe or, into 6 wedges.

*I somehow forgot to add the sugar. Everything turned out OK.

buttermilk lime dressing
adapted from The Lee Bros. Southern Cookbook
yields about 1 cup

3/4c whole or lowfat buttermilk
5T freshly squeezed lime juice (I needed about 2 limes)
2T extra virgin olive oil
1T honey
1/4c basil
1/4c scallions
1/4c flat leaf parsley
salt

Whisk the ingredients together in a bowl until combined. Can be made ahead and stored, covered, in the refrigerator for 2 days.