Hushpuppy Salad - Carolina Country

Hushpuppy Salad With Creamed Corn Dressing

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Hushpuppy Salad

This no-cook version of cornbread salad is quick to throw together. Just stop by your local BBQ restaurant for hushpuppies. Adjust the vegetables depending on your tastes and what is in season.

Ingredients

  • 1 (15-ounce) can creamed corn
  • 2 tablespoons spicy brown mustard
  • ¼ cup mayonnaise (Duke’s preferred)
  • 3 tablespoons pickle juice
  • 3 dozen thumb-size room temp hushpuppies (about 5 cups)
  • 1 cup diced watermelon rind pickle
  • 1 small onion cut into thin slivers 
(about 1 cup)
  • 1 bunch radishes, thinly sliced
  • 1 cup thinly sliced celery
  • 2 cups thinly sliced 
assorted color bell peppers
  • 1–2 minced jalapeno peppers
  • 2 cups chopped tomato

Directions

  1. Whisk together the corn, mustard, mayonnaise and pickle juice.

  2. Break hushpuppies into ½-inch pieces. Add corn dressing and stir to coat well. 

  3. Fold in remaining ingredients. (Note: Prep veggies the day before if need be, but it’s best if stirred together just a couple of hours before serving to prevent the hushpuppies from getting too soggy.)

  4. Chill for a couple of hours before serving.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

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Comments (1)

  • I’d really love to read comments from anyone who has made this salad. I’m willing to try it, but, sheesh! This is one different combination of ingredients, lol!

    Ginny | November 01, 2018 at 11:45 | reply

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