"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Cornbread Salad Recipe

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This recipe for Cornbread Salad, by , is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lanier & Susan Roland
Added: Wednesday, May 6, 2009


1 c self-rising corn meal
1 (8oz) c sour cream
2 eggs
1 tablespoon sugar
1 c chopped tomatoes
1 c chopped onion
1 c chopped bell pepper (optional)
1 c chopped sweet pickle relish
1 c mayonnaise + 1 T sugar

Mix corn meal, sour cream, eggs and 1 T sugar together. Pour mixture into greased skillet.
Bake at 450 until golden brown.
Remove from oven and cool.
Mix in a large bowl - tomatoes, onion, pepper, and relish. Crumble corn bread and toss into salad ingredients.
Mix together mayonnaise and 1 T sugar.
Pour over salad and stir.
Sprinkle 1 cup grated Cheddar cheese on top.

Personal Notes:
Personal Notes:
This is a recipe from Nelson Shiver's (retired from Calhoun City Schools) mother. Nelson used to bring it when we had covered dish meals at the office. It is great as a side dish, appetizer or main dish.




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