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Paula’s Potluck Cornbread Salad

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CATEGORY CUISINE TAG YIELD
Vegetables, Eggs, Dairy Good, Morning, Texas 8 Servings

INGREDIENTS

12 oz Turkey sausage
1/4 c Vegetable oil
2 c Self-rising flour*
1/2 c White cornmeal
1 Egg
1 Corn, undrained 11
ounces
1 c Shredded cheddar cheese
3/4 c Milk, or more as needed
Lettuce, head
1 Bell pepper
1/2 Onion
1 Tomato
1 c Mayonnaise
1 T Mustard
Salt & pepper, to taste

INSTRUCTIONS

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 425ø. 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 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 co-host to GMT  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 541
Calories From Fat: 281
Total Fat: 31.8g
Cholesterol: 83.3mg
Sodium: 1127.5mg
Potassium: 349.6mg
Carbohydrates: 46.6g
Fiber: 2.4g
Sugar: 8.1g
Protein: 18g


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