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Cornbread Salad

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Username: Lroseidoc

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Cornbread Salad
Cornbread Salad

This is my recipe for Cornbread Salad. M_M_M! I never bring any home from a church dinner.

1 8oz box Jiffy Cornbread/Muffin Mix
1 Green Bell Pepper-chopped
1 med red onion or 1 bunch green spring onions- chopped
1 16oz can Pinto Beans- drained
1 cup Sweet Pickle Relish- drained-reserve juice
1 3oz jar Real Bacon Bits or 12 oz crumbled fried bacon
1 or 2 med tomatoes- chopped

1-cup mayonnaise
c sweet pickle juice
1 Tbls Sugar or Sugar Equivalent

Cook cornbread according to directions on box using directions for Johnny Cake. Cool. Crumble the cornbread into the bottom of a 9 x 13 dish. Reserve cup for topping. Layer ingredients as listed above. Pour dressing (recipe below) over top of cornbread mixture-covering all of it. Sprinkle reserved cup crumbs over top and cover. Refrigerate until ready to serve. At least 2-3 hours if possible. Overnight is good.

Mix together and pour over cornbread mixture

-- If you do not have enough juice to make c then to at least 1/3 c juice add enough water to make it cup.

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