BLT Cornbread Salad

Prep Time: 20 min
Serving size: 8 servings

Ingredients:

Cornbread:
1 egg
2/3 cup milk
3 tablespoons Crisco® Vegetable Oil
1 cup Martha White® Self-Rising 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

Preparation Directions:

1. Heat oven to 450 degrees F. Grease 10-inch cast iron skillet; place in oven for 7 to 8 minutes or until hot.

2. Beat egg in medium bowl. Add all remaining cornbread ingredients; mix well. Pour into hot greased skillet. Bake at 450 degrees F. for 10 to 15 minutes or until golden brown. Cool 20 minutes.

3. Meanwhile, cook bacon in large skillet over medium heat until crisp. Drain on paper towels.

4. In large bowl, combine cooked bacon, tomatoes, onions and parsley. 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. If desired, serve over lettuce.

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