BLT Cornbread Salad

Avocado BLT Cornbread Salad

When life gives you cornbread make panzanella salad. A tossed bread salad with cubes of cornbread, bacon, spinach, tomatoes, red onion and avocado all dressed up in a creamy, 3-ingredient honey mustard dressing.

A delicious twist on boring side dish salads, this will perk up your barbecue, picnic, potluck or your everyday meal.

I’m certain my cheddar zucchini cornbread from the other day made it extra special! You can use any cornbread recipe you like and will need about 1/2 of an 8 or 9-inch pan.

I love the tang of the honey mustard with the soft, dense cubes of cheesy bread, the buttery bites of avocado and the salty, chewy bacon. Baby spinach leaves are the perfect backdrop, strong enough to hold up to all the flavors and stand up to the cornbread.

Surprisingly the cornbread doesn’t get too soggy even after sitting overnight. The spinach will completely wilt so if you like crisper spinach best eat this up right away (it won’t be hard) or leave the dressing off completely and dress it as you eat it.

You can also toast the cubes of cornbread and turn them into crispy little croutons.

Can you tell? My recent obsessions are with bread salads, blt’s, honey mustard and zucchini. I. can’t. stop.

BLT Cornbread Salad

BLT Cornbread Salad

Rating: 51

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 8 servings as a side dish

 BLT Cornbread Salad

A tossed cornbread salad with a 3-ingredient honey mustard dressing.


1/4 cup olive oil
1/4 cup Dijon honey mustard
2 tablespoons mayonnaise (I use olive oil or canola)
5 cups cornbread, cubed
6 cups baby spinach, stems removed
1/2 pound bacon, cooked crispy and crumbled
1 + 1/2 cups diced tomatoes
scant 1/4 cup red onion, thinly sliced
1 ripe avocado, diced
coarse salt and fresh black pepper


  1. In the bowl of a food processor pulse the oil, mustard and mayonnaise together until smooth.
  2. Add all the salad ingredients but the salt and pepper to a large mixing bowl. Drizzle half the dressing over top and gently toss.
  3. Add more dressing if needed and season to taste with salt and pepper.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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  1. says

    I wondered about the soggy bread so good to know it doesn’t get that way. I don’t know how you think up such yummy combinations!

    Moon, are you ready for a long weekend? We are! Purrs, Angel & Isabella

  2. says

    I’ve recently become obsessed with cornbread panzanella and I love how you sneaked even more veggies into it by using the zucchini cornbread! The BLT twist is so fun.

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