Try this Paulas Potluck Cornbread Salad recipe, or contribute your own.
Suggest a better description*Flour Power Tip - You can substitute regular all-purpose flour for the self-rising flour. Use 2 cups of regular all-purpose flour and mix in 1 tablespoon baking powder. Then make the recipe exactly as above. HEAT oven to 425?. Into a large cast-iron skillet, pour the oil. Heat in oven until oil is hot but not smoking. MEANWHILE, in a large bowl, mix the flour, cornmeal, egg, corn, cheese, and milk. If the mixture is too stiff, thin with a little more milk, although the batter should be somewhat stiff, and not too thin. CAREFULLY remove the hot skillet from the oven. Scrape the batter into the skillet and spread evenly. BAKE in the 425? oven until golden brown, about 20 to 25 minutes. Remove the skillet to a wire rack to a wire rack to cool for 10 minutes. Cut the cornbread into wedges and serve warm. SEPARATE DISH mix in tomatoes, onions, bell pepper, salad, mayo, mustard, lettuce, crumble on top salt and pepper to taste. FINAL DISH cover platter with lettuce, scoop mixture and spread over lettuce. ENJOY! GMT RECIPE http://www.wfaa.com/gmt/recipe.html MC formatted using NTS & MC Buster on 01/21/99 Recipe by: Paula McClure, former co-host to GMT
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Serving Size: 1 Serving (269g) | ||
Recipe Makes: 8 | ||
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Calories: 588 | ||
Calories from Fat: 305 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.8g | 45 % | |
Saturated Fat 7.4g | 37 % | |
Monounsaturated Fat 11g | ||
Polyunsanturated Fat 13.4g | ||
Cholesterol 88.5mg | 27 % | |
Sodium 1169.3mg | 40 % | |
Potassium 340.4mg | 9 % | |
Total Carbohydrate 54.6g | 16 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 52g | ||
Protein 17.9g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 588
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