PREP TIME: 20 min
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COOK TIME: 20 min
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YIELD: 8 servings |
INGREDIENTS:
| Crisco® Original No-Stick Cooking Spray | 1 lb. bacon cut into small pieces |
| CORNBREAD | 3 large tomatoes coarsely chopped |
| 1 large egg | 1/2 cup sliced green onions |
| 2/3 cup milk | 1/3 cup chopped fresh parsley |
| 3 tbsps. Crisco® Pure Vegetable Oil | 1/2 cup mayonnaise |
| 1 cup Martha White® Self-Rising Enriched White Corn Meal Mix | 1 tsp. coarsely ground black pepper |
| SALAD |
- Crisco® Original No-Stick Cooking Spray
- CORNBREAD
- 1 large egg
- 2/3 cup milk
- 3 tablespoons Crisco® Pure Vegetable Oil
- 1 cup Martha White® Self-Rising Enriched White Corn Meal Mix
- SALAD
- 1 pound bacon, cut into small pieces
- 3 large tomatoes, coarsely chopped
- 1/2 cup sliced green onions
- 1/3 cup chopped fresh parsley
- 1/2 cup mayonnaise
- 1 teaspoon coarsely ground black pepper
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PREPARATION DIRECTIONS:
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HEAT oven to 450°F. Spray a 10-inch cast iron skillet with no-stick cooking spray; place in oven for 7 to 8 minutes or until hot.
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BEAT egg in medium bowl. Add all remaining cornbread ingredients; mix well. Pour into prepared hot skillet. Bake 10 to 15 minutes or until golden brown. Cool 20 minutes while making salad.
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COOK bacon in large skillet over medium heat until crisp. Drain on paper towels.
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COMBINE cooked bacon, tomatoes, onion and parsley in large bowl. Add mayonnaise and pepper; mix to coat. Cut cornbread into 1/2-inch pieces. Add cornbread to salad; toss gently to mix. Cover tightly; refrigerate 2 to 3 hours or overnight before serving. Serve over lettuce, if desired.
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