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I just love all of my friends out there, all of you.
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I just love y'all so much.
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The other day I had asked for y'all to send in a recipe
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that really meant something to you
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and was special so you could share it with me
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so I could share it with the rest of us.
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And Kathy Hendricks did just that.
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You were asking for recipes the other day.
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And I have one that I'd like to share with you.
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I know it sounds odd, but it really is wonderful
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and I found it many years ago in a small local paper called
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"The Good Newspaper","
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and she has not seen one since then.
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So she assumes that it went outta business during COVID
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and it's such a shame she goes on to say,
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"So please give it a try.
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and one of the most requested dishes
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to take when we are invited
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to a potluck, picnic dinner or church."
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And she says, "Thank you for teaching us to love cooking.
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You will never know how much your help
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and encouragement has meant to so many.
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Love to you, Michael, Jamie, Bobby, Teresa,
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and Eddie, from the mountains of Virginia."
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Beautiful country. So thank you Kathy so much.
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And it does sound a little odd, but so interesting.
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So I can't wait to taste it.
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Now the first thing we did was we took a box
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of Jiffy Cornbread mix
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and now we're gonna just crumble this into the bottom
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of a 13 by nine by two pan.
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And it crumbles real easy. So no problem.
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Our chickens would love in on this, Eddie, wouldn't it?
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Alright, so Kathy goes on to say, to layer the ingredients
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as they are listed on the recipe.
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So that would be a medium bell pepper that's been chopped.
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I did a cornbread salad a couple of weeks ago,
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but it was nothing like this one.
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This one's real interesting Kathy. Can't wait to try it.
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So if y'all are like Kathy
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and have a recipe that's kind of special to you,
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please share it with us.
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And naturally I will give you credit.
2:32
Uh-oh, I forgot to put the other half of the cornbread.
2:35
That's all right. I'll just do it now.
2:40
I'm gonna save half of this to go on the last layer.
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Alright, the next ingredient in the recipe calls for onions.
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Are these Vidalia Theresa?
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- Yes, ma'am. - They smell so good.
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It is that time of year where we get to
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eat all the Vidalia onions we can hold.
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And there's nothing like a Vidalia,
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they've grown right down the road in Vidalia, Georgia,
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home of the perfect onion.
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All right, let's see what's next.
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And these have been peeled,
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so that makes it so easy to chop 'em.
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And Kathy said to use three to five diced tomatoes.
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So the next ingredient Kathy has is the tomatoes.
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And I think I used three.
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I think Theresa had five up here for us.
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- And just know y'all,
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I couldn't do any of this without those two.
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And then Theresa, I'm telling you, they just, they give me
4:16
Now I'm gonna chop and we'll chop our bacon.
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Some of it might be easier to just crumble.
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You know, to me it's important on dishes like this,
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y'all, that you use real bacon.
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I know they sell that artificial chopped
4:51
bacon at the grocery store.
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Because nothing beats the real thing.
5:13
All right, will spring the, spring?
5:21
I'm gonna sprinkle the bacon.
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- [Theresa= What, do you use half for this and then-
5:27
- Well, you just reserve some for the top.
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So we're gonna make this dressing,
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which is mayonnaise, sweet pickles
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So Kathy tells us to spread
5:48
half of this over our bacon.
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- No, all of it goes. - Spread on top,
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cover with the remaining half of the cornbread and finish.
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Alright, let me see. Mix mayonnaise, sugar and salad,
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pickle, spread on top of the casserole.
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You're exactly to right, exactly to right Theresa.
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- [Theresa] I heard you read that the first part.
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Sometimes I'm reading but I'm not listening.
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I ain't listening to what I'm saying.
6:21
So you could way make this ahead of time.
6:24
'Cause you want that sugar to dissolve.
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So now we're gonna crumble the rest
6:37
of the cornbread per Kathy.
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So most cornbread salads, you know, you cube the cornbread
6:57
so you can see it really, really good.
7:01
Like with this particular mix,
7:04
it just crumbles like a cake almost.
7:07
- And it's good. - And it is good
7:10
if you like sweet corn bread.
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I would think some boiled eggs would be good too.
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You know, sliced on top.
7:22
That's what I love about these kind of recipes, Kathy.
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'cause you can really, you know,
7:28
make it your own very easily by just
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switching up your ingredients a little bit.
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And I love that a recipe is a great starting point
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for you to start with and then make it your own.
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Okie dokie. Looks so good.
8:04
It looks so good Kathy.
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Thank you so much girl.
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Now I'm gonna taste it. Can't wait.
8:17
Would anybody like to taste it with me?
8:19
- Yes ma'am. - All right.
8:22
- Was I fast enough? - Huh?
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- I said was I fast enough? - Yes. So enthusiastic.
8:29
Alright, come on over here. Therese.
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- [Theresa] Taking my mic, put it over there.
8:33
So you know, I like sweet corn bread.
8:34
I know yours, you're not as into the sweet as-
8:37
- No, but I like it on occasion.
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But if I'm gonna have cornbread with my collard greens
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and green bean, all that, I want regular old
8:47
I got you a fork baby girl.
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I was looking after you.
8:58
- Wow. That pickle relish-
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- I can see why this is a hit at the funeral
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places- - At the funeral,
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Well, you know I always, I know funeral.
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It's, I know, I know what to-
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- But you know what I mean, the church.
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- You gonna double dip?
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I'm going double dip too then.
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- That sits for a little while-
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- That slaps your mama good.
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- That is. Wow Kathy, that's good.
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- So good. Thank you so much.
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I can't wait for everybody to see this recipe.
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Thank you for sharing. Love and best dishes.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
9:49
and click the subscribe button as well as the notification
9:53
and bell to be alerted when I post a video.
9:57
Love and Best Dishes Y'all.
