Buffalo Chicken Cornbread and Blue Cheese Salad

My sweet cousin Rana Bryant shared this recipe with me..and it is written in her own words...sounds just like her....gosh i love her AND this recipe!
BUFFALO CHICKEN CORNBREAD:

INGREDIENTS:

1 large egg
3/4 cup milk
2 tbsp. Crisco pure olive oil
1 6.5 oz pkg Martha White YELLOW cornbread and muffin mix- no substitutes!
1 cup shredded cheddar cheese
1/2 cup crumbled blue cheese
2 cups cooked frozen, then thawed boneless buffalo style hot wings diced
1/2 cup red pepper flakes
2 tbsp cilantro

METHOD:

Heat oven to 400 degrees
Spray a cast iron skillet with PAM cooking spray (I have a LODGE 10 1/2 inch one and it works perfect for a round of cornbread-I highly recommend one)
Stir eggs, milk, oil together and then add that to the cornbread mix, cheddar cheese, 1/2 cup blue cheese and the hot wings. Add the red pepper flakes and the cilantro.
Stir all till well blended and then pour into the skillet and place in the oven. Watch it close and when it is golden brown take it out, let it cool and then cut it into pie shaped wedges.

Blue Cheese Salad:

INGREDIENTS:

1/2 small head of cold, iceberg lettuce, chopped
1 cup sliced celery
1/2 red onion sliced (my favorite part)
1/2 cup crumbled blue cheese
2/3 cup blue cheese or ranch salad dressing
(if you use ranch, I suggest Hidden Valley Buttermilk)
1/2 cup diced tomatoes
cliantro chopped (optional)

METHOD:

mix everything together except for the 2/3 cup sald dressing- that is last and you toss the mix in it at the end- it lightly holds your sald mix togther-

Top your piece of pie shaped cornbread with a heaping spoon full of this salad and put it on a cute salad plate! Great for a quick lunch with girlfriends and perfect with a big bowl of soup on a cold night! We are major soup and salad and cornbread eaters! Hope this is a homerun for you! Enjoy! Enjoy! Enjoy!