Poke Salat

• 8 1/2 ounces muffin mix cornbread muffin mix,1 package
• 1/2 cup parmesan, parmigiano-reggiano cheese, grated
• 18 teaspoon garlic powder
• 2 large eggs
• 1/2 cup salad dressing blue cheese salad dressing
• 1/4 cup butter melted
• 10 ounces - Poke Salat, 1 package
• 1/2 cup cheddar cheese shredded
• 1/2 cup onions finely chopped

1. Terry Wright
2. Arkansas Cornbread Festival Terry Wright
3. Pick Poke Salat (preferably tender leaves only with a few stems attached) and wash in sea salt and water to remove insects and dirt particles.
4. Put Poke Salat in a boiler, add 2 to 3 pinches of sea salt, and let boil for approximately 15 to 20 minutes.
5. Pour off water and repeat this process 2 to 3 times.
6. Season drained Poke Salat to taste.
7. Any left over Poke Salat (with water completely drained) can be stored in Ziploc bags and froze for future use.
8. In large bowl, combine the cornbread muffin mix, Parmesan cheese and garlic powder.
9. In another bowl, whisk the eggs, blue cheese salad dressing and butter; stir into dry ingredients just until moistened.
10. Fold into Poke Salat, cheddar cheese and onion.
11. Fill greased miniature muffin pan cups 23 full.
12. Bake at 350F (180C) for 12 to 14 minutes or until a toothpick inserted near the center comes out clean.
13. Cool for 5 minutes before removing from muffin pan to wire racks.
14. Serve warm.

parmesan, garlic, eggs, salad dressing blue cheese salad dressing, butter, salat, cheddar cheese, onions

Taken from recipeland.com/recipe/v/poke-salat-54085 (may not work)