Broccoli Cornbread Salad Recipe

Broccoli Cornbread Salad is a delightful mix of fresh broccoli florets, crispy bacon, sweet cranberries, and crunchy nuts or seeds tossed in a creamy dressing with a hint of tanginess. It's a perfect blend of flavors and textures that will satisfy your taste buds.

📝 Ingredients

• 8 cups broccoli florets (cut into bite-sized pieces)
• 1/2 cup bacon bits
• 1/2 cup dried cranberries
• 1/3 cup red onion (diced, raw or pickled)
• 1/3 cup sunflower seeds (or chopped pecans, walnuts, or almonds)
• 3 tablespoons cider vinegar
• 1 and 1/2 tablespoons granulated sugar (or coconut sugar, honey, or brown sugar)
• 1 cup mayonnaise
• 1/4 cup Greek yogurt (or sour cream)
• 1/8 teaspoon salt (if desired)
• 1/4 teaspoon black pepper (more or less if needed)
• 8.5 ounce package Jiffy corn muffin mix
• 1 large eggs
• 1/2 cup whole milk

👨‍🍳 Instructions

1. 1--- Cornbread ---
2. 2You'll make the cornbread according to the directions on the Jiffy package. Preheat the oven to 400℉. Mix the cornbread mix, egg, and milk. Pour into one 8-inch cast-iron skillet and cook for about 30 minutes.
3. 3Remove from the oven, invert onto a plate, and allow the cornbread to cool. After it's cooled, cut into cubes.
4. 4--- For the Salad ---
5. 5In a medium bowl, whisk together cider vinegar, sugar, mayonnaise, salt, and pepper until smooth.
6. 6Thoroughly wash the broccoli. Cut broccoli florets into bite-sized pieces.
7. 7In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, bacon bits, and cornbread cubes.
8. 8Pour the dressing over and toss until the dressing covers all the ingredients. The cornbread will break up some but that's okay.
9. 9Cover and refrigerate for at least 2 to 4 hours before serving.