BLT Cornbread Salad

Name: BLT Cornbread Salad
Ingredients: 1 large egg; 23 cup milk; 3 tablespoons crisco pure vegetable oil; 1 lb bacon, cut into small pieces; 3 large tomatoes, coarsely chopped; 12 cup sliced green onion; 13 cup chopped fresh parsley; 12 cup mayonnaise; 1 teaspoon coarsely ground black pepper

9 ingredients

14 steps

Ingredients

1 large egg
23 cup milk
3 tablespoons crisco pure vegetable oil
1 lb bacon, cut into small pieces
3 large tomatoes, coarsely chopped
12 cup sliced green onion
13 cup chopped fresh parsley
12 cup mayonnaise
1 teaspoon coarsely ground black pepper

Directions

1

HEAT oven to 450F 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.
3

Add all remaining cornbread ingredients; mix well.
4

Pour into prepared hot skillet.
5

Bake 10 to 15 minutes or until golden brown.
6

Cool 20 minutes while making salad.
7

COOK bacon in large skillet over medium heat until crisp.
8

Drain on paper towels.
9

COMBINE cooked bacon, tomatoes, onion and parsley in large bowl.
10

Add mayonnaise and pepper; mix to coat.
11

Cut cornbread into 1/2-inch pieces.
12

Add cornbread to salad; toss gently to mix.
13

Cover tightly; refrigerate 2 to 3 hours or overnight before serving.
14

Serve over lettuce, if desired.