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Today's Recipe of the Week Newsletter is a fantastic, old Texas recipe that many of you probably haven't tried. When you make cornbread salad, be sure to cut up the cornbread into bite-sized pieces. Like large croutons! This is a great dish to bring to pot lucks and picnics. Add it to your Memorial Day cook-out menu!
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Cornbread salad is an old-fashioned Texas answer to the BLT sandwich. Served cold, it's a delicious meal of cornbread that's torn up croutons-style, and mixed with mayonnaise, crisp crumbled bacon, tomatoes and green onion. We add chopped pecans, although you don't have to. You can also add pimentos and chopped sweet pickles if you like. Use your imagination and experiment with what you like. This is a great dish to bring on a picnic or to a pot luck!
- 1 pan of cooked cornbread (Grandma's Buttermilk Cornbread recipe)
- 10 slices bacon, cooked and crumbled
- 1-½ cups chopped firm, ripe tomatoes
- 1 cup chopped green onions, white and green parts
- 1 cup finely chopped celery
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1-¼ to 1-½ cups mayonnaise or salad dressing, to taste
- ½ cup of chopped pecans
- Tear the cornbread into bite-size pieces and put in a large mixing bowl.
- Add the crumbled bacon, tomatoes, green onion, celery, salt and pepper. Toss to combine. Add the mayonnaise, stirring gently to moisten the salad.
- Add additional mayonnaise, as desired. Cover tightly with plastic wrap and refrigerate at least 2 hours to blend flavors.
- Serve cold.
Note: Variations: Substitute part of the celery with chopped red or green bell pepper, or add a 2-ounce jar of chopped, drained pimientos or 1/2 cup chopped sweet pickles.
Also, for obvious reasons, this dish is best made with cornbread containing no sugar. We recommend our recipe linked above or any of our other cornbread recipes.
Recipe editor Patricia Mitchell
The serving dishes in our photograph are Fiesta dinnerware.
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