The surprise corn meal adventure.
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.
We started the adventure from Tullahoma, traveled to Winchester, then gps-ed mill and ended up at Falls Mill.
Here are some shots along the way.
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.