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Prep
20 min.
Cook
20 min.
Yield
8 servings

BLT Cornbread Salad

Ingredients

  • Crisco® Original No-Stick Cooking Spray

CORNBREAD

  • 1 large egg
  • 2/3 cup milk
  • 3 tablespoons Crisco® Pure Vegetable Oil
  • 1 cup Martha White® Self-Rising Enriched White Corn Meal Mix

SALAD

  • 1 pound 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

Preparation Directions

  1. HEAT oven to 450°F. Spray a 10-inch cast iron skillet with no-stick cooking spray; place in oven for 7 to 8 minutes or until hot.
  2. BEAT egg in medium bowl. Add all remaining cornbread ingredients; mix well. Pour into prepared hot skillet. Bake 10 to 15 minutes or until golden brown. Cool 20 minutes while making salad.
  3. COOK bacon in large skillet over medium heat until crisp. Drain on paper towels.
  4. COMBINE cooked bacon, tomatoes, onion and parsley in large bowl. 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, if desired.

Nutritional Information Per Serving

Serving Size (1/8), Calories 310 (Calories from Fat 220), Total Fat 25g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 40mg, Sodium 590mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 3g), Protein 7g; Percent Daily Value*: Vitamin A 10%, Vitamin C 30%, Calcium 4%, Iron 20%.

*Percent Daily Values are based on a 2,000 calorie diet.