BLT Cornbread Salad

1. 1

   HEAT oven to 450F Spray a 10-inch cast iron skillet with no-stick cooking spray; place in oven for 7 to 8 minutes or until hot.

2. 2

   BEAT egg in medium bowl.

3. 3

   Add all remaining cornbread ingredients; mix well.

4. 4

   Pour into prepared hot skillet.

5. 5

   Bake 10 to 15 minutes or until golden brown.

6. 6

   Cool 20 minutes while making salad.

7. 7

   COOK bacon in large skillet over medium heat until crisp.

8. 8

   Drain on paper towels.

9. 9

   COMBINE cooked bacon, tomatoes, onion and parsley in large bowl.

10. 10

    Add mayonnaise and pepper; mix to coat.

11. 11

    Cut cornbread into 1/2-inch pieces.

12. 12

    Add cornbread to salad; toss gently to mix.

13. 13

    Cover tightly; refrigerate 2 to 3 hours or overnight before serving.

14. 14

    Serve over lettuce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.