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Ingredients
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Vegetables
Comeback Salad Dressing
Cornbread
Method
Vegetables Preparation
- 1
Prepare the Carrots
Wash and peel the carrots. Cut them into sticks or rounds, about 1/4 inch thick, and place them in a serving bowl.
- 2
Prepare the Cucumber
Wash the cucumber and slice it into rounds or half-moons, depending on your preference. Add to the serving bowl with the carrots.
- 3
Prepare the Bell Pepper
Remove the seeds and stem from the bell pepper. Cut it into strips or cubes and add to the bowl with the other vegetables.
- 4
Prepare the Cherry Tomatoes
Wash the cherry tomatoes and leave them whole. Add them to the serving bowl with the other veggies.
Comeback Salad Dressing Preparation
- 5
Mix the Dressing
In a medium bowl, combine the mayonnaise, ketchup, hot sauce, Worcestershire sauce, garlic powder, paprika, salt, and black pepper. Mix well until smooth and all ingredients are fully incorporated.
- 6
Serve the Dressing
Transfer the dressing to a small serving bowl for dipping with the veggies.
Cornbread Preparation
- 7
Preheat the Oven
Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish with butter.
- 8
Mix Dry Ingredients
In a large bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt until well combined.
- 9
- 10
Combine Mixtures
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 11
Bake the Cornbread
Pour the batter into the prepared baking dish, smoothing the top. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- 12
Cool and Serve
Allow the cornbread to cool slightly before cutting into squares and serving alongside the veggie plate.