Bake 2 boxes Jiffy cornbread mix, then crumble. Mix crumbled cornbread with crumbled boiled eggs, onion, cooked and crumbled bacon, tomatoes, green and yellow peppers and enough mayonnaise to moisten.
Layer 1:
Mix Jiffy cornbread mix according to directions. Cool and crumble in long Pyrex dish.
Fix Jiffy cornbread mix as directed on package.
Crumble the bread.
Line a 2-quart dish with half of the bread.
Set aside. Cook the bacon until crisp. Drain well on paper towels.
Cut up the vegetables into bite size pieces.
Crumble bacon over the cornbread mix, then add the vegetable slices.
Mix mayonnaise and sweet pickles. Spread over the bacon and vegetables.
Sprinkle the rest of the bread on top.
Best if made the day before and refrigerated.
umble cornbread and set aside.
If making your own salad
Make cornbread according to directions.
Crumble most of the cornbread in a 9 inch x 13 inch dish.
(Save some for the topping.)
Layer vegetables in order given above.
Then layer most of the bacon, saving some for top.\tMix mayonnaise, sugar, and salad cubes.
Spread on top
of dish.
Then sprinkle with remaining crumbled cornbread and bacon.
To prepare Tex-Mex cornbread add 4 oz. can chopped
Mix Jiffy cornbread mix as directed on box.
Bake until light brown; cool.
Crumble 1/2 cornbread in bowl.
Add 1/2 of tomatoes, then 1/2 of onions and repeat cornbread, tomatoes and onion.
Crumble cooked cornbread and divide in half.
Layer 1/2 of cornbread in a 2 qt. dish.
In a bowl mix bacon, bell pepper, tomatoes, onions, and salad cubes together.
Put 1/2 of mixture over cornbread.
Put remaining cornbread on top and then a add remaining mixture.
Mix mayonnaise and pickle juice together and pour over the top.
Refrigerate for 2 hours and serve.
Mix in a bowl the bell pepper, onion, tomatoes, green onion and bacon.
Mix in a separate bowl the sweet pickles, pickle juice, mayonnaise and Miracle Whip salad dressing.
Layer cornbread, vegetables and dressing alternately.
Refrigerate overnight.
Combine Ranch dressing mix, sour cream and mayo; set aside. Place half of cornbread in bottom of large bowl and top with half of beans.
Combine tomatoes, pepper and onion and put half over beans.
Layer half of the cheese, bacon, corn and salad dressing. Repeat layers, using all the ingredients, ending with dressing. Cover and chill well.
Cook cornbread as directed and crumble bread and cooked bacon. Layer cornbread and vegetables with dressing and repeat.
Crumble cornbread and add onions, peppers, radishes and tomatoes. Mix with dressing. Stir well and refrigerate overnight.
Crumble cornbread.
Then add bell peppers, onion, tomatoes, seasoning
and salad cubes.Then add 1/2 of the bacon bits.
Add mayonnaise then the remaining bacon bits on top.
Prepare the cornbread according to package directions.
Let cool and crumble in large bowl.
Toss in tomato, onion, radish, celery& green pepper.
In separate bowl, mix together the dressing ingredients.
Pour over cornbread mixture and stir well.
Chill.
combine dressing mix with sourcream and set aside.
cook jiffy mix according to package directions.
crumble cooled cornbread into the bottom of a 9x13 casserole dish.
layer pinto beans,corn,cheese,tomato,bellpepper and bacon on top of the cornbread.
spread the dressing mixture over the top.
cover and chill for an hour.
Crumble half the cornbread in bottom of a 9 x 13-inch pan. Chop vegetables and put on cornbread. Sprinkle bacon on top.
Mix mayo, sugar and pickles.
Pour over bacon.
Top with remaining 1/2 of the cornbread crumbs.
Fix cornbread mix according to directions on box.
Crumble cornbread in a large bowl.
Mix chopped bell pepper, tomatoes, onion and bacon.
Mix 1/2 cup sweet salad cubes, 1/4 cup of sweet pickle juice and 1 cup mayonnaise.
Make cornbread according to directions.
Crumble 1/2 in bottom of baking pan or dish.
Layer vegetables and bacon in order given, saving enough bacon for top.
Combine mayonnaise, sugar and salad pickle.
Spread over vegetables and bacon layer.
Add remaining cornbread on top.
Chill until served.
Cook cornbread according to directions.
Cool completely. Crumble in bottom of 9 1/2 x 11 1/2-inch pan or dish.
Layer on top of cornbread, the kidney beans (washed and drained), then peppers, onions, tomatoes and bacon bits.
Whip mayonnaise and cover the rest of the salad.
Save a little of the cornbread and crumble it on the top just before putting the mayonnaise on it.
Cook cornbread according to package.
Let cool.
Crumble cornbread in bowl.
Mix all other ingredients with cornbread.
Add just enough mayonnaise to moisten.