BLT Cornbread Salad

"Recipe is from Martha White."
 
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Ready In:
40mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • 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.
  • 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.
  • COOK bacon in large skillet over medium heat until crisp. Drain on paper towels.
  • 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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RECIPE SUBMITTED BY

<p>I love to cook, but hate to measure ... so I pretty much guess at everything &nbsp; :) &nbsp;</p> 114807933"
 
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