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Cornbread isn't just for chili. Add another use for cornbread to your repertoire and pair that New York cut with this beautifully, well-balanced salad that's got a little bit of everything. Plan to make the cornbread the day before you serve the salad so it has time to dry into croutons.
Unsalted butter, for greasing
3/4 Cup all-purpose flour
3/4 Cup yellow cornmeal
1/4 Cup Sugar
1 1/2 Teaspoon Kosher salt
1 1/2 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Cup green onions, thinly sliced
2 Teaspoon minced jalapeño with seeds
1 1/4 Cup buttermilk
2 Large eggs
1/4 Cup (1/2 stick) unsalted butter, melted and cooled
2 New York strip steaks
Kosher salt
Freshly ground black pepper
2 heirloom tomatoes, cut into 1/2-inch pieces
1 avocado, pitted and diced
Sliced red onion
1 green bell pepper, seeded and cut into 1/2-inch pieces
1 Tablespoon Olive oil
Juice of 1 lemon
Kosher salt
Freshly ground black pepper
: 350 ˚F
Unsalted butter, for greasing
3/4 Cup all-purpose flour
3/4 Cup yellow cornmeal
1/4 Cup Sugar
1 1/2 Teaspoon Kosher salt
1 1/2 Teaspoon baking powder
1 Teaspoon baking soda
1/2 Cup green onions, thinly sliced
2 Teaspoon minced jalapeño with seeds
1 1/4 Cup buttermilk
2 Large eggs
1/4 Cup (1/2 stick) unsalted butter, melted and cooled
: 225 ˚F
2 New York strip steaks
To Taste Kosher salt
To Taste Freshly ground black pepper
: 225 ˚F
: 110 ˚F
: 500 ˚F
: 500 ˚F
: 130 ˚F
2 heirloom tomatoes, cut into 1/2-inch pieces
1 avocado, pitted and diced
Sliced red onion
1 green bell pepper, seeded and cut into 1/2-inch pieces
1 Tablespoon Olive oil
Juice of 1 lemon
To Taste Kosher salt
To Taste Freshly ground black pepper