Ingredients
- This is a little different than what you requested.
- Cornbread:
- 1 cup yellow cornmeal
- 3/4 cup flour
- 2 tsp. baking powder
- 3/4 tsp. salt
- 1 Tbsp. sugar
- 1 egg
- 1 cup milk
- 1/4 cup cooking oil
- Salad Mixture:
- 1 lb. ground sausage
- 5 boiled eggs
- 2 medium tomatoes (chopped)
- 1 medium bell pepper (chopped)
- 1/2 medium onion (chopped)
- 1 pkg. herb-flavored salad dressing mix
- 1 cup mayonnaise
- Salt
- Pepper
- Paprika
- Parsley
Directions
Cornbread:
Sift dry ingredients. Add egg and milk. Beat until well blended. Heat oil in iron skillet or baking pan. Pour mixture into hot skillet. Bake at 450 degrees F. for 20-25 minutes.
Salad Mixture:
Brown sausage. Drain and set aside. Crumble cornbread in large mixing bowl. Finely chop 2 eggs and add to cornbread. Stir vegetables into mixture. In a seperate bowl, combine salad dressing mix and mayonnaise. After mixture is well blended, pour over cornbread mixture. Add sausage, salt and pepper. Mix thoroughly. Place mixture in 13x9-inch casserole dish. Smooth top of salad. Cut remaining 3 eggs in thin slices. Arrange slices over salad. Sprinkle generously with paprika and parsley. Serves 8.
Serve hot or cold. Flavor is enhanced when salad sits overnight.
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Submitted 6/13/05.
Source: Dinner On The Ground
Submitted By: Linda Wilson
lwilson@gatecom.com
Lou's Cornbread Salad