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Bread Bake Baker Flour Bakery

Corn Bread Salad`

Ingredients & Directions


4 c Stale Corn Bread —
Crumbled
2 lg Tomatoes, Ripe, Seeded
Chopped in 1/2″ pcs.
8 Scallions — chopped
6 Radishes, Scrubbed — thinly
Sliced
1 sm Green Bell Pepper, Seeded
Chop in 1/4″ pcs.
1 c Corn Kernels, Fresh Or
Thawed Frozen
1/2 c Mayonnaise
1/2 c Cucumber Ranch Dressing

2 ts Prepared Mustard, Prefer
Creole Or Dijon
1/4 ts Salt
1/2 ts Pepper — freshly ground
(see recipe)

1. In a large bowl, combine the corn bread, tomatoes, scallions,
radishes, bell pepper, and corn.

2. In a small bowl, combine the mayonnaise, cucumber dressing,
mustard, salt and pepper. Pour over the corn bread mixture and toss
well. Cover and refrigerate until chilled, at least 4 hours or
overnight. Serve cold. Makes 8 to 10 servings from Clem and Donna
McSpadden of Bushyhead ” Tub-Handle” Ranch of Chelsea, OK.


Yields
8 servings

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