1 large egg
2/3 cup milk
3 tablespoons pure vegetable oil
2 cups coarsely chopped cooked ham
1 cup chopped celery
1 cup coarsely shredded cheddar cheese
1/2 cup pitted ripe or stuffed green olives, drained, sliced
1 tablespoon mustard
1 cup mayonnaise
Heat oven to 450°F. Grease a 10-inch cast iron skillet; place in the oven for 7 to 8 minutes or until hot.
Beat the egg in a medium bowl. Add all remaining cornbread ingredients; mix well. Pour into a hot greased skillet. Bake for 10 to 15 minutes or until golden brown. Cool for 20 minutes.
Combine all salad ingredients. Cut cornbread into 1/2-inch cubes; add to salad.
Combine dressing ingredients in a small bowl; blend well. Spoon dressing over salad; toss gently to mix. Cover; refrigerate for at least 2 hours or overnight before serving.
*Percent Daily Values are based on a 2,000 calorie diet.