Southern Style Cornbread Salad
Cast iron cooking is as popular now as it was centuries ago. As in
the past, today’s cooks have discovered that cast iron skillets, griddles, pots, pans, Dutch ovens and other
types of cast iron cookware are capable of producing an amazing array of delicious, home cooked
meals. We have collected hundreds of recipes over the years and we hope you will use them to create
some great cast iron cooking for your family and friends!
Yes! Cornbread can now be used as a salad! This unique recipe combines these
unlike dishes in a creative and tasteful way. By refrigerating the mix overnight the cornbread gets time to absorb
all the delicious flavors. This is a dinner time favorite!
Cooking Instructions:
Prep Time: 30 minutes
Cooking Time: 35 minutes *Makes about 8 servings
Ingredients:
- 8
slices bacon
- 2
eggs
- 8 oz
sour cream
- 1 cup
self-rising cornmeal mix
- 1 cup
finely chopped onion
- 1 cup
finely chopped bell pepper
- 1½
cups chopped fresh tomato
- 1 cup
sweet pickle relish or cubes
- 1 cup
mayonnaise
- 8-12
oz finely grated sharp cheddar cheese
Cooking Steps:
A) The first thing to do is to make to cornbread. Set oven to 400 degrees to preheat.
Using your cast iron skillet (preferably 10-inch) carefully fry the
bacon. Once done cooking, crumble bacon into bits and set aside (keep two tablespoons of the bacon juice
for later use).
B) Clean the cast iron skillet off with a paper towel then put the 2 tablespoons of bacon juice back
on the pan. Carefully put into the oven to warm up.
C) In a clean bowl, beat the eggs and add sour cream and cornmeal; mix very well! Take the skillet out of
the oven and put the bacon juice into the batter, stir, and then pour the batter into the cast iron skillet. Bake for 20 minutes. Take out of oven and set it aside to cool for 5
minutes. When cooled, crumble into a large bowl.
D) Now it is time to construct the salad. Using a bowl, mix the onion, bell pepper, tomato, pickle relish,
and mayonnaise. Then add the salad to the crumble mix.
E) Leave in the refrigerator overnight (with a plastic cover). The next day, take it out and sprinkle
grated cheese and bacon bits before you serve. Enjoy!
Nutrition Facts (Per Serving):
Calories 556; Fat 43g; Cholesterol 117mg; Sodium 1022mg; Carbohydrate 32g; Protein
14g.
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