Ingredients
1 cup Cornmeal
1 cup All-purpose Flour
4 tsp Baking Powder
1/8 cup Sugar
Pinch of salt
1 cup Milk or Buttermilk
1/2 cup light Olive Oil or Vegetable Oil
2 Eggs
Lettuce
Carrots
Green Onions
Radishes
Red Hill Cheddar cheeese
Instructions
Prepare the Cornbread: Preheat oven to 400 degrees. Mix together 1 cup Cornmeal, 1 cup All-Purpose Flour, 4t Baking Powder, 1/8 cup Sugar, pinch of salt. In another bowl blend together 1 cup Milk (or Buttermilk) 1/2 cup light Olive Oil or Vegetable Oil and two Eggs. Mix wet and dry ingredients, pour into a heated oiled cast iron skillet or buttered baking dish, bake for 20 minutes or until toothpick inserted in center comes out clean.
To make Croutons: Allow Cornbread to cool, chop into bite-sized chunks and toast on a baking sheet until crunchy and browned. You can make these ahead of time too and use throughout the week, store in the refrigerator.
Prepare Boiled Eggs: place room temperature Eggs in a saucepan and cover with cool water, bring to a boil over medium high heat. Cover, reduce heat to medium and simmer for 3-5 minutes. Drain and run cool water over eggs, allow to rest for 5 minutes before peeling and slicing.
To assemble Big Salad: Wash, trim and chop vegetables. We included Lettuce, Carrots, Green Onions, Radishes. Grate or chunk Red Hill Cheddar. Arrange veggies, eggs and cheese on serving plates, top with Cornbread Croutons and drizzle with Atlanta Fresh Yogurt Ranch Dressing. Yum!
