Corn Bread Salad

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  • Makes: 10 to 12 side-dish servings
  • Prep: 35 mins
  • Chill: 2 hrs
  • Bake: 20 mins 425°F

Corn Bread Salad

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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

Dietary exchanges:

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.

Make Ahead:

Prepare cornbread; cool. Wrap in foil and place in freezer bag or airtight container. Seal, label, and freeze up to 1 month.

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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.
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