Cornbread salad with chopped tomatoes, hard-cooked eggs, and mayonnaise, along with other vegetables, bacon, and prepared crumbled cornbread.
INGREDIENTS:
- 1 skillet or pan of cornbread, baked and cooled
- 7 to 9 slices bacon, cooked until crispy, drained and crumbled
- 1/2 cup chopped onion
- 1/2 to 1 cup green bell pepper, chopped
- 2 large tomatoes, chopped
- 1 to 2 hard-cooked eggs, chopped
- 1 cup mayonnaise, or to moisten
- salt and pepper, to taste
PREPARATION:
Crumble corn bread; add bacon, onion, peppers, tomatoes, and hard-cooked eggs. Gently stir in mayonnaise until well moistened, as much or as little as desired. Taste and add salt and pepper, to taste. Chill for at least a few hours, until serving. Serves 6 to 8.
September 18th, 2006 by Ravi
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This cornbread is made with equal amounts of cornmeal and flour, along with egg, a little sugar, and bacon drippings.
INGREDIENTS:
- 2 teaspoons bacon or sausage drippings, or use shortening
- 1 cup yellow corn meal
- 1 cup flour
- 1 tablespoons sugar
- 4 teaspoon baking powder
- 1 teaspoon salt
- 1 large egg
- 1 cup milk
- 1/4 cup vegetable shortening
PREPARATION:
Preheat oven to 425°. Grease an 8- or 9-inch iron skillet — or a heavy 8-inch square baking pan — with the bacon drippings. Place in oven to heat while mixing batter.Combine dry ingredients; sift together into a large mixing bowl. Add the egg, milk, and 1/4 cup shortening; beat with a wooden spoon until smooth, about 1 minute. Carefully pour batter into the hot pan; bake for 25 to 30 minutes, until light golden brown on top. Cut cornbread into wedges to serve.
September 18th, 2006 by Ravi
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INGREDIENTS:
- 3 1/2 cups milk
- 1 cup yellow cornmeal
- 2 teaspoon salt
- 1 can (about 1 pound or 2 cups) cream-style corn
- 2 tablespoons butter
- 5 eggs, well beaten
PREPARATION:
Heat 3 cups milk over hot water in top of double boiler. Mix cornmeal with remaining milk and salt; add to hot milk in double boiler. Cook, stirring, until thickened. Cover and cook for another 5 minutes. Add corn and cook for 3 minutes longer. Add butter and stir until butter has melted. Fold in beaten eggs. Transfer mixture to a greased 2-quart casserole. Bake at 375° for 1 hour, or until firm but light (It will sink when removed from oven). Serve immediately with butter. Serves 6.
September 18th, 2006 by Ravi
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