Surprise post today!
I wasn’t going to do anything until the end of the week, but had to show you all this one..
Corn Bread Salad
It’s from the June 2013 issue of “Our State” Magazine.
Corn Bread Salad: is that Southern or what?
Here you go:
1 corn bread cake, crumbled
2 eggs, boiled and chopped
1/2 c. red onion, chopped
3 stalks celery, chopped
Mayonnaise to taste
1 small can Mexican corn
1 small can white corn
2 chopped Roma tomatoes
4-6 slices bacon, crisp and crumbled
1/2 c. Cheddar cheese, shredded
Combine corn bread, eggs, onion, celery, mayonnaise, Mexican corn, white corn, and tomatoes. Top the salad with crumbled bacon and Cheddar cheese. Refrigerate salad overnight.
Notes: I used the chunks of cornbread you find at Whole Foods. I probably added about 1/2 c. of mayonnaise, not sure.. And, you could easily increase this for a larger crowd. They say this serves 12, but I doubt it (and it tastes SO good, it won’t last long on the table, I am sure).
I just made it an hour ago for a big dinner tonight of my garden group. It’s our last meeting of the year and always one of the best! I am the “communications director” and also write our monthly newsletter; so if I seem busy at times, I AM!