Cornbread Salad June 17, 2014


1 egg
2/3 cup milk
3 TBSP oil
1 cup Martha White Corn Meal Mix
8 oz cubed ham
1 cup celery, chopped
1 medium tomato, diced
½ cup sweet pickle relish (reserve 2 TBSP liquid)
1 cup lite mayonnaise
1 TBSP yellow mustard
1 cup cheddar cheese, shredded


Heat oven to 450 deg. Grease a 10 ½ inch cast iron skillet (or an 8x8 inch steel pan). Beat egg in medium bowl. Add remaining cornbread ingredients and mix well. Pour into prepared skillet. Bake at 450 deg about 15 to 20 minutes or until browned. Cool completely and crumble. Combine cornbread, ham, celery, cheese, and pickle relish. Combine mayo, mustard and reserved pickle liquid in a small bowl. Combine completely. Spoon over cornbread mixture and toss lightly to mix. Cover and refrigerate at least an hour before serving.


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