Recipe - Paulas Potluck Cornbread Salad

CORNY CORNBREAD
12 ounce Turkey sausage
One fourth cup Vegetable oil
2 cup Selfrising flour*
One half cup White cornmeal
1 lg Egg
1 cn Corn; undrained (11
; ounces)
1 cup Shredded cheddar cheese
Three fourths cup Milk; or more as needed

SALAD
Lettuce; head
1 Bell pepper
One half Onion
1 Tomato
1 cup Mayonnaise
1 tablespoon Mustard
Salt & pepper; to taste

*Flour Power Tip You can substitute regular allpurpose flour for the
selfrising flour. Use 2 cups of regular allpurpose flour and mix in 1
tablespoon baking powder. Then make the recipe exactly as above.

HEAT oven to 425ø. Into a large castiron 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 425ø 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 cohost to GMT

Converted by MM_Buster v2.0l.