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Southern Buttermilk Cornbread Salad


2 packages cornbread mix, plus any additional ingredients called for on the package

(Substitute liquid for Buttermilk)

1 cup shredded cheddar cheese, extra for garnish

3/4 cup sweet” Vidalia” onion, diced into small pieces


Prepare both packages of cornbread according to package instructions, adding 1 cup of shredded cheese to the batter before baking.

Allow cornbread to cool completely. Crumble into large pieces over a very large bowl.

Add onion, bell pepper, celery, mayonnaise, and garlic salt, to the bowl. Stir gently until completely combined.

Cover and refrigerate until ready to serve.

Just before serving, top with crumbled prosciutto, additional cheese, and fresh chives.

Fun Fact; Vidalia is a small town in Georgia where these beauties get their name.


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