A ‘staple’ and a ‘gonna try’ for the Neshoba County Fair

A cornbread salad was shared with our family and friends at the Neshoba County Fair a few years back.
It became a ‘Fair favorite’ for many of us, and my mother, Jo Ann, began making it. And while doing so, she always commented on how much chopping was involved.
The salad will join some of the other staples on the table this year.
Sister, Lisa, always told me I could never leave a recipe alone, so here I go.
I prefer purple onion, along with red, orange or yellow peppers, to make the salad more colorful.
The amount of peppers, onion, and tomatoes can be adjusted to your preference.
New to us this year will be the lemon blueberry bundt cake. It is a recipe from Nikki Moon’s cookbook of the Bay Town Inn in Bay St. Louis. It is one of the many of hers that I am ready to try.

Cornbread Salad
1 box Jiffy Corn Muffin mix
1 large chopped bell pepper (your choice
of red, orange, yellow or green)
1 small chopped onion (prefer purple)
1 carton (or less) chopped cherry
tomatoes
1/2 cup sweet pickle juice or relish
1 package bacon bits
1 cup (or less) mayonnaise
Cook cornbread according to directions on box. Set aside to cool. Crumble in bottom of glass bowl. Mix peppers, onion, tomatoes together. Spread on top of cornbread. Top with bacon bits. Mix mayonnaise and pickle juice or relish together ans spread on top. Refrigerate overnight. Stir entire mixture together when ready to serve.

Lemon Blueberry Bundt Cake
3 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup buttermilk
1/2 cup sour cream
1/4 cup fresh lemon juice
1 tsp. vanilla extract
1/3 cup unsalted butter, softened
1/4 cup vegetable oil
1 1/3 cups sugar
3 large eggs
Zest of 3 lemons
1 large cup washed/dry blueberries
For glaze:
1 cup powdered sugar
1 Tbsp. fresh lemon juice
1/2 cup sour cream
Pre-heat oven to 350. Grease a 10” bundt pan with butter and shake 2 Tbsp. of sugar around the inside, tapping out excess. Sift together flour, baking powder, baking soda and salt. In small bowl, combine buttermilk, lemon juice, sour cream and vanilla. In large bowl, beat butter and oil one minute with electric mixer. Slowly add sugar, then eggs one at a time and beat five minutes. Stir in lemon zest. Beat into butter/mixture, alternating wet mixture, butter and flour mixture. Gently fold in blueberries and spoon batter into bundt pan. Bake one hour, then cool in pan. Invert onto plate or rack and drizzle the glaze once cooled.