“Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!” - by Amy Hughes
Ingredients
Adjust Servings
Original recipe yields 8 servings
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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 808 cal
- 40%
- Fat
- 65.8 g
- 101%
- Carbs
- 40.9 g
- 13%
Based on a 2,000 calorie diet
Share It
Reviews (16)
Rate This Recipe
"I am not welcome at my husband's family functions UNLESS I bring this salad. Tried it for a Thanksgiving dinner a few years ago and it was a HUGE hit. There is significant prep involved, but I now use..." See more a mini-chopper which helps cut donwn on the chopping time. I do use a little less cornbread than what it calls for to make the cornbread layers a little thinner. I think this is an adaptable recipe -- I've used red peppers if I don't have enough green, green onions if I don't have enough regular onions. The only non-negotiables are the sweet pickles and the bacon. This is a standard in my repetoire now!"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
