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Southern Cornbread Salad

Kraft Memeber Recipe
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Makes: 10+ servings Total Time: 1 hr
Category: Salads Sub Category: Other

what you need
  • Cornbread Salad:
  • 1 pan cornbread (recipe below) - made day before & stored in air tight container
  • 2 med. cucumbers, peeled & cut into bite size pieces
  • 2 large ripe tomatoes, cut into bite size pieces
  • 1 can dark red kidney beans, drained, rinsed & drained again
  • Mayonnaise
  • 1 lb. bacon, fried crispy & crumbled
  • Cornbread:
  • 2 cups self-rising corn meal
  • 1 cup self-rising flour
  • 1 tsp. granulated sugar
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda (baking powder will do)
  • 2 large eggs
  • Buttermilk (regular milk will do)
make it
Cornbread Salad Directions:

Crumble cornbread into large mixing bowl. Add cucumbers, tomatoes & beans. Stir until evenly mixed. Add just enough mayonnaise to evenly coat mixture (result will be grainy yet pasty). Add crumbled bacon. Stir to mix evenly. Keep covered in fridge.

Cornbread Directions:
Preheat oven to 450°F. Generously butter iron skillet (or 13"x9" bread pan). Place pan in oven to heat both pan & careful not to allow butter to scorch/burn (if it does just begin again).

While pan is in oven, in med mixing bowl combine corn meal, flour, salt, sugar & baking soda. Blend well. Add enough milk to make batter thick pourable. Add eggs, one at a time stirring just until mixed.

When pan is hot, pour in batter. Place pan on top rack of oven (top rack should be in center of oven position). Bake at 450°F for about 12-15 minutes or until golden brown. Let sit in pan for 10 minutes. Remove from pan & cool completely before storing in air-tight container.
Although the cornmeal & flour are self-rising, the added baking soda, salt & sugar will make it even more delicious!

Cut back on the mayonnaise & add a little buttermilk ranch salad dressing for that extra zip!

Serve with pork chops, chicken or just by itself.
Average Rating  (1)
Rated  by Barb_Wyre2003 on 7/7/2004 looks great and tastes great. great for pot luck
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