Cornbread Salad II
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"Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!"
Original recipe yield: 8 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 20 Minutes
- Ready In:
- 30 Minutes
- Servings:
- 8
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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
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DIRECTIONS:
- 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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