Green Salad with Jalapeno Cheddar Cornbread

by simplylife on July 23, 2013

I try not to complain about the heat.  Whenever I’m uncomfortable from the beating sun, I remind myself that during the many snow storms we had this winter, all I wanted was to feel warm.

Yup, I had to keep reminding myself of that last week while sweat was dripping from everywhere my face.


The biggest inconvenience about all this heat?  It’s surprisingly not the uncontrollable sweating, the AC in my car that doesn’t seem to actually provide cold air, or the humidity that leaves my hair in a constant state of disarray.


It’s that it’s too hot to turn on the oven and I rarely want to eat a salad for dinner.  A salad for lunch on a hot day always sounds perfect to me.  But when I come home hungry from work, I want something much more hearty than a salad, but without making my temperature rise as I eat it.


That’s where this salad comes in.  It makes eating a salad actually fun!  Yes, it does require turning the oven on (so plan accordingly, if needed).  But the meal itself is served at room temperature.  It’s light and fresh, yet still fills you up.  Plus, the bonus is the extra cornbread that it leaves you for the next day!

Green Salad with Jalapeno Cheddar Cornbread

by Simply Life

Keywords: salad entree side vegetarian leafy greens summer


  • 1 bunch green leaf mixture (I used spinach, arugula and kale)
  • 2 tbs. sesame seeds
  • 1/2 cup shaved parmesan
  • Dressing of your choice (I used Trader Joe’s Light Champagne Vinaigrette)
  • 2 cups Jalapeno Cheddar Cornbread, cut into roughly 1-inch squares (recipe here)


1. Mix all ingredients together. Serve and enjoy!

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Jalapeno Cheddar Cornbread

by Simply Life
Adapted from Martha Stewart

Keywords: bake bread brunch side vegetarian cheese Southwest

Ingredients (8 pieces)

  • 1 cup all-purpose flour
  • 1 cup stone-ground yellow cornmeal
  • 3 tbs. sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1 1/2 cups milk
  • 2 large eggs
  • 1 cup shredded cheddar cheese
  • 1 jalapeno pepper, diced
  • 1 scallion, diced


1. Preheat oven to 425 degrees. In a large bowl, mix together flour, cornmeal, sugar, baking soda, salt, and pepper. Whisk in milk and eggs in a separate bowl then add to dry ingredient. Mix in cheese.

2. Spray 9-inch cast-iron skillet or oven safe dish with cooking spray. Pour batter into prepared baking dish. Bake about 20 to 25 minutes, until golden brown and a toothpick inserted in center comes out clean. Serve warm or at room temperature; enjoy!

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~What are your favorite summer salad ingredients?

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  • itzyskitchen

    mmmm I saw pioneer woman make cornbread today and have been craving it ever since…this is just adding fuel to that fire haha. Summer salads usually include some kind of fruit or corn

  • Jolene (

    Ooooh, I’m definitely going to try this cornbread! We love cornbread!!! This sounds really easy too, and I love that it has jalapenos and chedder – YUM! My favourite summer salad ingredients are fresh herbs and green onions.

    Also, I haven’t complained about the heat this summer, and I won’t! We had the most horrible winter, and the longest one I remember, so I am soaking up every bit of sun with pleasure. We’re headed to Vegas next week too, and it is going to be ripppppin’ hot. I’m looking forward to it, but will need to remember to pack the sunscreen!

  • Kari

    That corn bread looks great! This seems like a perfect summer meal.

  • The Candid RD

    Yep, I feel you when it comes to frizzy hair. I think I win the award for frizziest hair (no joke, it’s awful, I have been buying Frizz Ease products like it’s my job this summer!)
    The cornbread sounds fabulous….what a great pairing with a summer salad (favorite ingredient in summer salads? Goat cheese and tomato)

  • Colleen

    These pictures are awesome! And this cornbread seriously looks perfect!!!

  • Sam

    Great minds must think alike! I just posted a recipe for a green salad with polenta croutons. I love the idea of chunks of jalapeno corn bread!

    • Simply Life

      Oh I love that! What a coincidence!

  • Megan

    Definitely sounds like a great way to spice up a salad!

  • Kim of Mo’Betta

    I do love my cornbread! This looks fabulous!

  • meri

    I never, ever considered using cornbread this way but it makes sense! Looks like a really good cornbread recipe too!

  • Ashley Bee

    I love that cornbread is taking the role of croutons here. Delish!

  • Lawyer Loves Lunch

    I love love love cornbread but haven’t made a jalapeno version yet! Gah, this post makes me want to try this asap 🙂

  • Lynn Chen

    seriously think i can live off salad and cornbread.

  • Joanne (eats well with others)

    OMG so funny, yesterday I JUST said to myself that i need to make cornbread croutons more often. And now here you are!! Great minds.

  • Daniela

    The cornbread looks so yummy and in combination with this fresh,summery salad it’s just perfect,

  • Kiran @

    Summer perfection! I got more hungry looking at these delicious shots 🙂

  • decocinasytacones

    What a yummy recipe!, first thing I thought when I saw it, was that you made a fritatta, but I haven´t tried this one yet.

  • Jessie

    Cornbread on salad is such a great idea! It’s cooled down a bit here, but having a hearty salad for dinner still sounds absolutely amazing. And having leftover cornbread is perfect 🙂

  • Mom

    These look yummy. I want to dig right into that salad! Great, unique recipe for cornbread!

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