Ingredients
1 c. self-rising cornmeal
1 (8 oz.) carton sour cream
2 eggs
1 Tbsp. sugar
1 c. chopped tomatoes
1 c. chopped onions
1 c. chopped bell pepper
1 c. chopped sweet pickle relish
1 c. mayonnaise
1 Tbsp. sugar
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Mix cornmeal, sour cream, eggs and sugar. Pour into greased skillet. Bake at 450° until golden brown. Remove from oven and let cool. Mix in large bowl tomatoes, onions, bell pepper and relish. Crumble the cooled cornbread and toss into the salad ingredients. Mix mayonnaise and 1 tablespoon sugar; pour over salad and stir. Sprinkle 1 cup grated cheese over top. This can be made the night before serving. If so, do not add the tomatoes, relish and toppings until ready to eat.
RecipeNLG
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Professional baker's technical reference — formulas, troubleshooting