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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.

Sulli, Jasper & Emory's Mamie (Rhonda Knight)
Added: Tuesday, December 23, 2008


1 c. self rising cornmeal
1 c. (8 oz.) sour cream
2 eggs
Add milk if needed so that it will not be so thick

Combine cornmeal, sour cream and eggs together. Mix well. Pour mixture into a greased iron skillet. Bake at 450 until golden brown. Remove from oven and cool. After cool crumble in a bowl.

Salad Mix
1 c. bell pepper (chopped finely)
1 c. onion (chopped very finely)
1 c. tomatoes (chopped finely)
3/4 c. salad (dill) pickles
1 T. sugar
1 c. mayonnaise
1 c. of shredded cheddar cheese

In large bowl mix chopped tomatoes, onion, bell peppers and salad dill pickles. Mix together. Crumble up your cornbread and add it into your salad mix. Now mix in the cup of mayonnaise, 1/2 cup shredded cheddar cheese, and 1 T. of sugar into the salad mix and stir. Put the mixture into the bowl that you want to serve it in and sprinkle the remaining shredded cheddar cheese in the top. Refrigerate and serve.




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