Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Turkey sausage |
| ¼ cup | Vegetable oil |
| 2 cups | Self-rising flour* |
| ½ cup | White cornmeal |
| 1 large | Egg |
| 1 can | Corn; undrained (11 |
| ; ounces) | |
| 1 cup | Shredded cheddar cheese |
| ¾ cup | Milk; or more as needed |
| Lettuce; head | |
| 1 | Bell pepper |
| ½ | Onion |
| 1 | Tomato |
| 1 cup | Mayonnaise |
| 1 tablespoon | Mustard |
| Salt & pepper; to taste |
CORNY CORNBREAD
SALAD
*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
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.