food Cornbread Salad II recipe
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Cornbread Salad II recipe
    8 servings

Ingredients:

  • 16 ounces cornbread muffin mix
  • 2 eggs
  • 2/3 cup milk
  • 1 pound bacon
  • 1/2 cup sweet pickle juice
  • 1 1/2 cups mayonnaise
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 tomatoes, diced
  • 1 cup chopped sweet pickle

    Instructions:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lightly grease one 9x13 inch pan.
  • Combine the cornbread muffin mix, eggs and milk, stir until just combined.
  • Pour batter into the prepared pan.
  • Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean.
  • Set aside to cool.
  • Once cool crumble into bite-size chunks.
  • Place bacon in a large, deep skillet.
  • Cook over medium high heat until evenly brown.
  • Drain, crumble and set aside.
  • Whisk together the pickle juice and mayonnaise.
  • In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles.
  • Drizzle with 1/2 of the dressing and repeat.
  • Top with bacon and chill for 1 hour.



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