BLT Cornbread Salad

This BLT Cornbread Salad is so delicious, you won't be able to keep your hands off of it! It's an easy and healthy salad recipe that's full of amazing flavors.

Course Salad

Cuisine American

Keyword best salad recipe, BLT salad, cornbread salad, cornbread salad recipe, easy salad, easy salad recipe, healthy salad recipe, simple salad recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 649kcal

Equipment

Oven

Ingredients

1 large egg
2/3 cup milk
3 tablespoons Crisco Pure Vegetable Oil
1 cup Martha White® Self-Rising Enriched White Corn Meal Mix
1 pounds bacon cut into small pieces
3 large tomatoes coarsely
1/2 cup sliced green onions
1/2 cup sliced green onions
1/3 cup chopped fresh parsley
1/2 cup mayonnaise
1 teaspoon coarsely ground black pepper

Instructions

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.

Nutrition