Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.