Cornbread Salad Monday, April 14, 2008
1 8 1/2 oz pkg Martha White Cotton Pickin Cornbread Mix
1/2 cup sweet pickle cubes with 2 TBSP juice
1/2 cup each, onion and green pepper, chopped
2 tomatoes, peeled, seeded and chopped
1 lb mild sausage
1/2 cup mayonnaise
Prepare cornbread according to package directions and bake in an 8x8" pan (or in a good iron skillet). Allow to cool, then crumble. Cook the sausage, crumbling it as it cooks; drain very well. Add all remaining ingredients to the crumbled bread and mix thoroughly. Chill and serve.
If you do not want to use the cornbread mix, any good cornbread will do for this. Make it by your favorite recipe. For this much salad, I would use about 1 ½ cups Martha White self rising cornmeal mix with about 1 to 1 1/4 cups milk. And I cook almost all cornbread in a cast iron skillet.