CORNBREAD SALAD II
Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!
Provided by Amy Hughes
Categories Salad
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 807.6 calories, Carbohydrate 40.9 g, Cholesterol 137 mg, Fat 65.8 g, Fiber 2.3 g, Protein 13.9 g, SaturatedFat 15.6 g, Sodium 1297.4 mg, Sugar 10.8 g
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dipesh gaire
[email protected]This salad is always a hit at potlucks. I've been making it for years and it's always a crowd-pleaser.
Ladarion Mallery
[email protected]This salad is a great way to use up leftover cornbread. I also like to add some chopped bacon or ham for extra flavor.
Lydia L
[email protected]This recipe needs more vegetables. I added some chopped cucumber and tomato and it was much better.
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[email protected]I thought this salad was just okay. It wasn't bad, but it wasn't anything special either.
Hafidz Salamane
[email protected]This salad was a bit too sweet for my taste. I think I'll try using less sugar in the dressing next time.
lepo gecko
[email protected]I followed the recipe exactly and the salad was too dry. I had to add some extra dressing.
Adewumi Adeola
[email protected]I used canned corn and the salad still turned out great. I'll definitely be making this again.
Robeul Robeulu
[email protected]This was a delicious and refreshing salad. I made it for a picnic and it was a big hit.
Alexya Perez
[email protected]I'm not a huge fan of cornbread, but I loved this salad! The dressing really made the dish.
Hasan Ghulam
[email protected]This salad is a great way to use up leftover cornbread. I love the combination of sweet cornbread, crunchy vegetables, and creamy dressing.
Josephmery Geethanjali
[email protected]I've never made cornbread salad before, but this recipe was so easy to follow. It turned out delicious! The dressing was the perfect balance of sweet and tangy.
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[email protected]This cornbread salad was a hit at my Labor Day party! I used fresh corn from the farmer's market and the flavor was amazing. I also added some chopped red onion and bell pepper for a little extra crunch.