Reserve and freeze a large wedge of cornbread when you make your Thanksgiving dressing. It will save time when you make the croutons. Warm salad not your speed? Try Baby Greens With Molasses Vinaigrette.

Recipe by Southern Living December 2009


Recipe Summary test

22 mins
37 mins
Makes 8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. Gently toss 4 cups cornbread cubes with 2 Tbsp. melted butter, 1/4 tsp. salt, and 1/2 tsp. pepper. Arrange in a single layer on a baking sheet.

  • Bake at 400° for 15 to 25 minutes or until toasted.

  • Sauté onion and garlic in hot oil in a Dutch oven over medium heat 5 minutes. Stir in vinegar, molasses, mustard, and remaining 3/4 tsp. salt and 1/2 tsp. pepper; cook 1 minute. Add frisée, and toss to coat. Cook, stirring constantly, 1 to 2 minutes or until frisée just begins to wilt.

  • Transfer onion mixture to a serving dish, and sprinkle with cornbread croutons; serve immediately.

  • *2 bunches curly endive may be substituted.

  • TRY THIS TWIST! Baby Greens With Molasses Vinaigrette: Whisk together 1/3 cup olive oil, 1/4 cup apple cider vinegar, 2 Tbsp. molasses, 1 Tbsp. coarse-grained Dijon mustard, 1 minced garlic clove, 3/4 tsp. kosher salt, and 1/2 tsp. pepper. Toss desired amount of dressing with 1 (5-oz.) package thoroughly washed spring greens mix. Top with 1/4 red onion, thinly sliced, and cornbread croutons. Serve with remaining dressing. Hands-on time: 15 min. Total time: 15 min.