COOK'S CORNER : CORN BREAD SALAD'S SOUTHERN STYLE.

Byline: Natalie Haughton

The subject of Corn Bread Salad came up at a contest I was judging with food editors from around the country awhile back. It sounded like an unlikely combination - and was one I wasn't familiar with. (I had heard of bread salads such as the Middle Eastern fattoush and the Italian panzanella, but not this one).

The name alone of this Southern speciality was a turnoff, but the Southerners among us talked about it fondly - and noted it was typically a delicious combination of bread, celery, green pepper, onion, tomatoes and sometimes crisp-fried bacon, usually tossed with a salad dressing or mayonnaise.

I was intrigued and wanted to get my hands on a few recipes. So I prevailed on fellow judges Irene Wassell, food editor of the Arkansas Democrat Gazette in Little Rock, and Denise Gee, assistant foods editor of Southern Living magazine in Birmingham, Ala., to send me recipes, which they did. And today I'm sharing them with you.

About the salad, a favorite with her readers, Wassell noted, ``I'd wager that one bite will make a believer of you.'' She also pointed out that the recipes are only guidelines - add or omit ingredients according to personal taste. Gee sent along a version printed in the August 1995 issue of Southern Living that was shared by a Georgia reader.

So when you're up for trying something new, give one of these a whirl.

MEXICAN CORN BREAD SALAD

(Shared by Denise Gee)

1 package (6 ounces) Mexican OR other corn bread mix

1 can (4 ounces) diced green chiles

Dash ground sage

1 package (1 ounce) ranch-style salad dressing mix

1 carton (8 ounces) reduced-fat sour cream

1 cup reduced-fat mayonnaise

2 cans (16 ounces EACH) pinto beans, drained

1 cup chopped green bell pepper

2 cans (15 1/4 ounces EACH) whole-kernel corn, drained

3 large tomatoes, chopped

10 slices bacon, cooked and crumbled

1 package (8 ounces) shredded reduced-fat Cheddar cheese

1 cup sliced green onions

Lettuce leaves

Tomato wedges (optional)

Prepare corn bread mix according to package directions, adding green chiles and sage; cool.

Combine dry salad dressing mix, sour cream and mayonnaise; set aside.

Crumble 1/2 of corn bread into a bowl. Top with 1/2 EACH of beans, sour cream mixture, green pepper, corn, chopped tomatoes, bacon, cheese and green onions. Repeat layers.

Cover and refrigerate 2 hours. Serve in lettuce-lined bowls and top with tomato wedges. Makes 8 servings.

CORN BREAD SALAD

(Shared by Irene Wassell)

1 package (12 ounces) corn bread mix OR 1 pan of corn bread of your choice (see recipe that follows if you don't have one)

1 green bell pepper, chopped

1 small onion, chopped

1 ripe tomato, seeded and chopped

1 cup whole-kernel corn, drained

3 hard-cooked eggs, chopped

1 cup cubed ham

1/4 teaspoon salt

2 cups buttermilk salad dressing

Bake corn bread mix according to package directions. Break into coarsely crumbled pieces in a large salad bowl. Add green pepper, onion, tomato, corn, eggs, ham and salt.

Pour salad dressing over mixture, toss and chill 2 hours before serving. Makes 6 or more servings.

CORN BREAD CONFETTI SALAD

(Shared by Irene Wassell)

2 packages corn bread mix OR a corn bread recipe of your choice

3 medium tomatoes, chopped

1 large green bell pepper, chopped

1 cup chopped onion OR 6 to 7 green onions, chopped

1 3/4 cups mayonnaise

4 slices bacon, fried crisp and crumbled

Prepare and bake corn bread mixes as directed. When cool, crumble into coarse pieces into a large bowl. Add tomatoes, bell pepper and onion and toss to combine. Gently stir in mayonnaise and bacon and mix well. Makes 6 or more servings.

CORN BREAD SALAD WITH LETTUCE

(Shared by Irene Wassell)

1 (9-inch) pan baked corn bread

1 medium head lettuce, chopped

5 or 6 green onions, chopped

12 ounces bacon, fried crisp and crumbled (save drippings)

4 hard-cooked eggs, chopped OR sliced

Crumble corn bread into a large mixing bowl. Add lettuce, green onions, bacon and eggs. Toss to combine.

Heat bacon drippings and pour over mixture. Serve immediately.

SOUTHERN CORN BREAD

(Shared by Irene Wassell)

This recipe is for those who need a basic corn bread recipe. For a Southwestern flavor, add a couple of tablespoons or more chopped jalapeno or Anaheim chiles, according to your taste.

1 cup cornmeal 

1/4 cup flour

1 teaspoon salt

1 tablespoon sugar (optional)

1 teaspoon baking powder

1/2 teaspoon baking soda 

1 cup buttermilk

1 egg, lightly beaten

3 tablespoons solid vegetable shortening, melted OR bacon drippings.

In a mixing bowl, sift together cornmeal, flour, salt, sugar, baking powder and baking soda. Add buttermilk, egg and melted shortening; stir to combine.

Place mixture in a greased 9-inch square baking pan or iron skillet.

Bake in preheated 450-degree oven 10 to 12 minutes or until brown on top. Makes 1 pan corn bread.

Moroccan chicken

A request from Noli Wiesen for Moroccan chicken prompted two readers to forward recipes. Although they aren't made exactly as Wiesen specified (by processing the raisins and spices in a food processor before rubbing on the chicken and baking), perhaps they'll fill the bill. Both sound delicious. The first is shared by Mary Lou Justice of North Hills. The second recipe, from the February '97 issue of Gourmet magazine, was sent by Charles Logan.

AROMATIC MOROCCAN CHICKEN

(Shared by Mary LouJustice, North Hills)

2 chickens (2 1/2 to 3 pounds EACH), cut up

2 tablespoons olive oil 

1 celery rib, chopped

2 medium yellow onions, chopped

1 cup tomato sauce

4 whole garlic cloves

1/2 orange, sliced with peel left on

1 stick cinnamon, broken in half

1 bay leaf, halved

1 tablespoon dried oregano 

1/2 cup raisins

1/2 cup pine nuts

1 teaspoon ground allspice 

Salt and pepper to taste

Brown chicken pieces in olive oil in a Dutch oven. Do not crowd. Remove chicken and keep warm.

Remove all except 2 tablespoons fat; add celery and onions and saute until translucent. Deglaze pan with tomato sauce.

Mix in all remaining ingredients. Return chicken to pot and mix well. Cover.

Bake in preheated 350-degree oven 45 to 60 minutes or until chicken is cooked through. Remove cinnamon, bay leaf and garlic. Serve with rice pilaf. Can be made in advance. Freezes well. Makes 6 to 8 servings.

MOROCCAN LEMON CHICKEN 

(Shared by Charles Logan, West Hills)

1 tablespoon olive oil

1 whole boneless chicken breast with skin and wings attached (available by request from butcher) (about 1 1/2 pounds), halved Salt and pepper

1 small onion, sliced thin

3/4 teaspoon ground cumin 

1/4 teaspoon ground paprika 

1/4 teaspoon ground cinnamon

2 teaspoons finely grated fresh lemon peel

1 1/2 teaspoons all-purpose flour

1 1/2 cups chicken broth 

1/3 cup pitted, thinly sliced green olives

1 tablespoon honey

1/2 cup drained, rinsed, canned chickpeas

2 tablespoons chopped fresh cilantro (rinse and dry before chopping)

Rice With Almonds and Raisins, for accompaniment (recipe follows)

In a 3-quart heavy saucepan, heat oil over moderately high heat until hot but not smoking. Pat chicken dry and season with salt and pepper.

Cook chicken, skin sides down, until skin is deep golden brown. Transfer chicken to a plate and reduce heat to moderate.

Add onion to pan and cook, stirring, until softened. Add cumin, paprika, cinnamon, lemon peel and flour and cook, stirring, 1 minute. Stir in broth, olives and honey.

Return chicken to pan and simmer, uncovered, stirring occasionally, 8 minutes. Transfer chicken to 2 plates. Add chickpeas to sauce. Simmer sauce 3 minutes and season with salt and pepper. Pour sauce over chicken and sprinkle with cilantro.

Serve chicken with Rice With Almonds and Raisins. Makes 2 servings.

From Gourmet magazine, February 1997.

RICE WITHALMONDS AND RAISINS

1 1/2 cups water

Salt

3/4 cup long-grain rice

1/4 cup sliced almonds, toasted golden

2 tablespoons dark raisins

2 teaspoons unsalted butter, melted

1 tablespoon chopped fresh flat-leafed parsley leaves (rinse and dry before chopping)

Pepper

In a small heavy saucepan, bring water to a boil. Add 1/2 teaspoon salt and rice and cook, covered, over low heat 15 minutes or until water is absorbed and rice is tender.

Stir in almonds, raisins and butter and let stand, covered, 5 minutes. Stir in parsley and season with salt and pepper. Makes 2 servings.

Can you help?

If you have recipes that can help these readers, please send them along to us at the address below to share in a future column.

I'm looking for a recipe for Flying Saucer Cookies that were popular at local schools in the late '50s and early '60s. Does anyone have the recipe?

- Dione Camblin

Woodland Hills

I've lost the recipe for Foolproof Pancakes, which was printed in the Food section last year. It called for 3/4 cup buttermilk and 1/4 cup milk, but I can't remember the other amounts. Can anyone provide me with the recipe?

- Ann Shaw

Sherman Oaks

I have such a craving for Chasen's Chili, but I seem to have misplaced the recipe. Please help!

- Jill Rosenberg

Hidden Hills