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Cornbread salad

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Ingredients/Components

mayonnaise - 1 c
medium onion, chopped fine - 1 item
medium tomatoes, peeled and chopped - 4 item
sweet pickles, chopped - 1/2 c
sweet pickle juice - 1/4 c
box Jiffy corn muffin mix - 1 item
bell pepper, chopped fine - 1 item
to 12 strips bacon - 9 item

How to make cornbread salad:

Prepare corn muffin mix according to directions, including an additional 2 tablespoons of liquid to add moisture to the mix. Pour into a 9-inch square baking dish and bake according to the directions on the box.

Fry the bacon until crisp. Cool and crumble. Lightly toss all the chopped vegetables and bacon together. Set aside.

Combine the mayonnaise and sweet pickle juice. Mix well. Crumble half the cooled cornbread. Sprinkle with pepper and celery salt to taste. Spread half of the chopped vegetable mixture on top of the cornbread. Drizzle half of the mayonnaise and pickle juice mixture on top of the vegetables. Repeat the layering. Chill for 2 hours or overnight before serving.

Recipe categories: < 60 mins, Breads, Salads.

Rating:

Average rating: 5, total votes: 4

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