The surprise corn meal adventure.

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Jimmy and I went to Winchester to pick up a quilt for Granny and then he decided we should have a little cornbread adventure.  You can follow us on this map.

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We started the adventure from Tullahoma, traveled to Winchester, then gps-ed mill and ended up at Falls Mill.

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Here are some shots along the way.

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That’s a 25 pound bag of fresh stone ground cornmeal. Jimmy loves his cornbread!

So Jimmy is my cornbread maker and when the veggies are fresh in the summer I make this absolutely wonderful cornbread salad recipe from my friend, Pat Parchment.  Here it is:

Make a pone (pan) of cornbread. The crispier the better.

4 tomatoes, chopped

1 onion, chopped

1 bell pepper, chopped

1/2 cup sweet pickle relish

9 slices of bacon, cooked and crumbled.  I use a package of real bacon bits instead.

1 cup Miracle Whip (salad dressing)

1/4 cup sweet pickle juice

Bake corn bread nice and crispy and cool and crumble. 

Mix together tomatoes, onion, bell pepper, pickle relish, and bacon.

In a separate bowl blend Miracle Whip and pickle juice together.

Place half the crumbled cornbread into a glass bowl.  Cover with half the vegetable mixture and top with half the Miracle whip.  Repeat.  I always save a little cornbread and bacon to garnish the top.  Refrigerate for 2 hours before serving.  The longer it sets the better it tastes.  Enjoy!

I’ll post more of our adventure tomorrow.

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