For the Media
Let's Have a Backyard Picnic!
NASHVILLE, Tenn., July 2006 - "Let's have a picnic" are four little words that say "fun" to energetic kids. "Planning a backyard picnic can keep kids busy and entertained all afternoon," advises Linda Carman, Martha White® baking expert. "Let them pick a theme, do a little decorating, and help out with the cooking. The result will be a fun family dinner with lots of new experiences to share."
While good tomatoes are in season, BLT Cornbread Salad makes a delicious side dish for a picnic or cook-out. It's even hearty enough to be the main dish for a light summer supper served on a bed of lettuce. Since it has mayonnaise dressing, keep in the refrigerator or in a cooler until serving time. Promptly return leftovers to refrigerator.
For other delicious cornbread salad recipes, visit www.marthawhite.com, click on the recipe section and then go to side dishes.
BLT Cornbread Salad
Cornbread
1 egg
2/3 cup milk
3 tablespoons Crisco® oil
1 cup Martha White® Self-Rising Corn Meal Mix
Salad
1 lb. 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
Lettuce
Heat oven to 450° F. Grease 10-inch cast iron skillet; place in oven 7 to 8 minutes or until hot. In medium bowl, beat egg. Add all remaining cornbread ingredients; mix well. Pour into hot greased skillet. Bake at 450° F. for 10 to 15 minutes or until golden brown. Cool.
Meanwhile, cook bacon in large skillet over medium heat until crisp. Drain on paper towels. 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. Serve over lettuce.
8 Servings