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Modern Cornbread Salad

Discussion in 'Foods of the Civil War' started by donna, May 21, 2014.

  1. donna

    donna Brev. Brig. Gen'l Forum Host

    Joined:
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    Location:
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    For those of us who love cornbread, this salad is a must to try.

    Cornbread Salad

    3 boxes Jiffy cornbread mix, plus ingredients to make cornbread
    1/2 cup pureed onion
    6 hard boiled eggs, finely diced
    1/2 cup sweet pickle relish
    1 (4 ounce) jar pimentos, drained
    3 tablespoons yellow mustard
    1 1/2 cups mayonnaise
    1 cup Miracle Whip
    2 pounds hickory smoked bacon, fried and crumbled
    salt and pepper to taste

    Prepare the Jiffy cornbread according to the package directions and set aside to cool.

    In a large bowl combine the onion, eggs, pickle relish, pimentos, mustard, mayonnaise, Miracle Whip, bacon, salt and pepper. Mix well until well blended. Break up the cooled cornbread and stir into the prepared dressing. Refrigerate overnight for the best flavor.

    This serves 12.

    From: The Get It on a Bun at Booty's mobile eatery in Louisville, Ky. Published in "Kentucky Living Magazine", April 2014.
     

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  3. BelleBlackburn

    BelleBlackburn Sergeant

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    Location:
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    Sounds interesting. When I saw the title I thought it was going to be this one: http://allrecipes.com/recipe/cornbread-salad-2/ that I have fixed many times. I will have to give that one a whirl (if I ever get around to cooking again...).
     
  4. kel1985

    kel1985 2nd Lieutenant

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    Location:
    Pittsburgh, Pa.
    Sounds good! I will have to try this!
     
  5. donna

    donna Brev. Brig. Gen'l Forum Host

    Joined:
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    The Amish Cook's Cornbread Salad

    1 cup milk
    1/2 cup shortening
    2 tablespoons brown sugar
    1 egg (beaten)
    1 cup flour
    1 cup cornmeal
    1 teaspoon baking soda
    1/2 teaspoon salt
    Bake at 350 degrees. Cool. Crumble and put half in a 9 x 13 inch Tupperware.

    Dressing:
    1 1/2 cups salad dressing
    1 cup sour cream
    1/2 package ranch dressing mix

    Mix and spread half of this dressing over the cornbread. Then, in separate bowls, have all the following ingredients prepared.
    1/4 cup pinto beans
    1 1/2 cups corn
    1 cup tomatoes, diced
    1/4 cup onions, chopped
    1/2 cup pepper, chopped
    1 cup bacon
    1 cup cheese

    Spread half of each ingredient over dressing. Repeat layers. Refrigerate.
     
    Anna Elizabeth Henry likes this.

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