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    You are in: Home / Recipes / BLT Cornbread Salad Recipe
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    BLT Cornbread Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Pinay0618's Note:

    Recipe is from Martha White.

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    Ingredients:

    Servings:

    Units: US | Metric

    CORNBREAD

    • 1 large egg
    • 2/3 cup milk
    • 3 tablespoons crisco pure vegetable oil

    SALAD

    Directions:

    1. 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. 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. 3
      COOK bacon in large skillet over medium heat until crisp. Drain on paper towels.
    4. 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.

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    Nutritional Facts for BLT Cornbread Salad

    Serving Size: 1 (180 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 400.3
     
    Calories from Fat 333
    83%
    Total Fat 37.1 g
    57%
    Saturated Fat 10.5 g
    52%
    Cholesterol 71.6 mg
    23%
    Sodium 601.8 mg
    25%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 1.1 g
    4%
    Sugars 2.9 g
    11%
    Protein 8.9 g
    17%

    The following items or measurements are not included:

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