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Pap's Cornbread Salad |
Submitted by:
Lauralee Jenkins
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Ingredients: |
- 3 6 oz.
packages Martha White yellow cornbread mix
- 3 eggs
- 3 cups
milk
- 2 Tbsp.
sugar
- 1 bunch
green onions
- 5 sticks
celery
- 3 medium
tomatoes
- 1 medium
bell pepper
- Miracle
Whip salad dressing
- Salt and
pepper to taste
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Preparation: |
Heat oven to
400 degrees. Grease 9"x13" pan. Combine corbread mix,
eggs, milk and sugar. Stir until smooth. Pour into
greased pan and bake 35 - 40 minutes or until knife
inserted in middle comes out clean. Allow to cool
completely. Crumble the whole pan of cornbread finely.
Finely chop all vegetables. Add enough salad dressing to
make it "soupy" and stir well. Stir in salt and pepper to
taste. Place 1/3 of the cornbread crumbles into the
bottom of an ungreased 9"/13" glass baking pan. Top with
1/2 of the vegetable mixture. Cover this with another 1/3
of the cornbread crumbles, then the other 1/2 of the
vegetable mixture. Top with the remaining cornbread
crumbles. Cover and refrigerate overnight.
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Comments: |
Refrigerating
this salad overnight blends the flavors and softens the
cornbread. Wonderful as a summer meal! Add cubed ham if
desired.
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