Cornbread Salad | Country Cooking Recipes

Tennessee Cornbread Salad





1- 6 oz corn bread mix prepared according to

to package directions

3 C fresh tomatoes, chopped

1 C bell bepper, chopped

1 C onion, chopped

1/2 C sweet pickles, chopped(save pickle juice)

12 slices bacon, cooked, drained  crumbled

1 C mayonaise mixed with pickle juice





Combine 1/2 of baked cornbread in a square casserole

(aprox 8x. In another bowl combine tomatoes, bell

pepper, onion, pickles and bacon. Spoon 1/2 of Veggies

over cornbread. Drizzle 1/2 of mayonaise mixture over

Veggies. Repeat layering proceedure with remaining

cornbread, Veggies and mayonaise mixture. Very important:

Cover lighty and chill overnight May be cut in squares for serving. Be sure to use FRESH tomatoes for a dish beyond belief. Serves 8





Wanda Rawlins

Country Cooking Recipes