Tuesday’s Taste Tempters 6.16.09

Posted: Tuesday, June 16, 2009 8:01 pm

The Messenger each Tuesday will feature a recipe on the Community Lifestyles page.
Recipes will include those submitted to The Messenger by manufacturing companies, publicists and local readers.
In order for a local reader to have a recipe considered for publication, the recipe must be typed. No handwritten recipes will be accepted. No exceptions. Measurements such as tablespoon and teaspoon should be spelled out. No abbreviations, please. Submissions must also include the cook’s name, address and day-time telephone number.
Recipes may be submitted by mail to Donna Ryder, Associate Editor, Tuesday’s Taste Tempters, P.O. Box 430, Union City TN 38281 or by e-mail at dryder@ucmessenger.com.
Today’s recipe has been submitted by Martha White Kitchens, www.marthawhite.com.

BLT Cornbread Salad Cornbread
1 egg
2/3 cup milk
3 tablespoons Crisco® oil
1 cup Martha White® Self-Rising Corn Meal Mix
Salad
1 pound bacon, cut into small pieces
3 large tomatoes, coarsely chopped
1/2 cup sliced green onions
1/3 cup chopped fresh parsley
1/2 cup mayonnaise
1 teaspoon coarsely ground black pepper
Lettuce
 
Heat oven to 450 degrees. Grease a 10-inch cast iron skillet; place in oven 7 to 8 minutes or until hot. In medium bowl, beat egg. Add all remaining cornbread ingredients; mix well. Pour into hot greased skillet. Bake at 450 degrees for 10 to 15 minutes or until golden brown. Cool.
Meanwhile, cook bacon in large skillet over medium heat until crisp. Drain on paper towels. In large bowl, combine cooked bacon, tomatoes, onions and parsley. 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.
8 servings
Published in The Messenger 6.16.09

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