Cornbread Salad - cooking recipe
Ingredients
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1 (6 oz.) pkg. Jiffy cornbread mix, prepared by directions on pkg.
3 c. chopped tomatoes
1 c. chopped green pepper
1 c. chopped onions
1/2 c. chopped sweet pickles
12 slices cooked bacon
1 c. mayonnaise
1/4 c. pickle juice
Preparation
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Crumble 1/2 cornbread into bottom of a large bowl.
In another bowl, combine peppers, onions, tomatoes, pickles and bacon.
Blend well.
Spoon 1/2 of mixture over crumbled cornbread.
Stir mayonnaise and pickle juice in a small bowl.
Spread 1/2 over vegetables. Repeat layers with same as first.
Garnish as desired. Tomatoes are a good choice.
Cover tight and chill for 3 hours or longer.
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