Cornbread Salad - cooking recipe

Ingredients
    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
    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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