Cornbread Salad II

Cornbread Salad II

17 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Amy Hughes
Recipe by  Amy Hughes

“Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  2. Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan.
  3. 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.
  4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  5. Whisk together the pickle juice and mayonnaise.
  6. 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.

Share It

Reviews (17)

Rate This Recipe
POLLYK
16

POLLYK

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 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!

DONNAGORUN
15

DONNAGORUN

My family and I did not care for this recipe. Other recipes I have tried like this also had some pinto beans and lots of other ingredients. This recipe needs alot of help so you can taste more than corn bread and onions. Its a lot of work for not much taste.

TWILDSMITH
15

TWILDSMITH

This is a great recipe for church and family dinners. It is very pretty when prepared in a clear glass bowl.

More Reviews

Similar Recipes

Bacon Ranch Pasta Salad
(683)

Bacon Ranch Pasta Salad

BLT Pasta Salad
(350)

BLT Pasta Salad

Cornbread Salad I
(128)

Cornbread Salad I

Mexican Cornbread Salad
(107)

Mexican Cornbread Salad

Sharese's Spaghetti Salad
(88)

Sharese's Spaghetti Salad

Cornbread Salad
(79)

Cornbread Salad

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 808 cal
  • 40%
  • Fat
  • 65.8 g
  • 101%
  • Carbs
  • 40.9 g
  • 13%
  • Protein
  • 13.9 g
  • 28%
  • Cholesterol
  • 143 mg
  • 48%
  • Sodium
  • 1297 mg
  • 52%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cornbread Salad

>

next recipe:

Bacon Cornbread Salad