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
1 lb bacon, fried crispy & crumbled
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)
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Let's 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.
Preheat oven to 450°F. Generously butter iron skillet (or 13"x9" bread pan). Place pan in oven to heat both pan & butter...be 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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.