Corn Bread Salad
- Place 1/4 cup of the oil in a 10-inch cast-iron skillet or other oven-going skillet; set aside. In a medium bowl, combine cornmeal, self-rising flour, baking powder, and salt. Make a well in the center of the flour mixture; set aside. In another bowl, combine eggs, the 1 cup milk, and the remaining oil. Add egg mixture all at once to flour mixture. Stir just until moistened. Spoon into the prepared skillet.
- Bake in a 425 degree F oven for 20 to 25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Crumble half of the corn bread (about 5 cups); set remaining corn bread aside for another use.
- In a large bowl, combine the bacon, tomatoes, celery, green pepper, onion, olives, and mushrooms. In a large glass bowl, layer half of the bacon mixture and half of the crumbled corn bread. Repeat with remaining bacon mixture and remaining crumbled corn bread.
- In a medium bowl, stir together the mayonnaise and the 1/2 cup milk. Spread over the top of salad in glass bowl. Cover and chill in the refrigerator for at least 2 hours or up to 24 hours. Makes 10 to 12 side-dish servings.
From the Test Kitchen
1-1/2 bread, 1 vegetable, 10 fat.
*Test kitchen tip:
If you cant find self-rising flour, substitute 1 cup all-purpose flour plus 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.
Prepare cornbread; cool. Wrap in foil and place in freezer bag or airtight container. Seal, label, and freeze up to 1 month.
Nutrition Facts (Corn Bread Salad)
- Per serving:
- 609 kcal ,
- 53 g fat
- (9 g sat. fat ,
- 88 mg chol. ,
- 992 mg sodium ,
- 25 g carb. ,
- 2 g fiber ,
- 8 g pro.