Cornbread Salad
2 cups stone ground cornmeal
1 ½ cups warm water or as needed
Bacon fat as needed
1 cup diced Ruskin tomato
½ cup sliced red onion
10 to 12 sprigs cilantro
1 teaspoon minced jalapeno
1 cup half moon cut cucumber
1 cup Ranch dressing
Mix the cornmeal with the water. It should be somewhat smooth and add salt and pepper, pour into a hot cast iron skillet with bacon fat. Remember to pour away from you. Fry cornbread until crisp and light brown and flip over and cook until brown, remove and cool. Add everything into mixing bowl then dice cornbread up and mix everything well and serve.