Cornbread Salad II

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

Cornbread Salad II Ingredients

• 16 ounces cornbread muffin mix

• 2 eggs

• ? cup milk

• 1 pound bacon

• cup sweet pickle juice

• 1? cups mayonnaise

• 1 onion, finely chopped

• 1 green bell pepper, finely chopped

• 2 tomatoes, diced

• 1 cup chopped sweet pickle

How to Make Cornbread Salad II

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.

Cornbread Salad II Nutritions

• 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

• ServingSize:

• Sodium: 1297.4 mg

• Sugar: 10.8 g

• TransFat:

• UnsaturatedFat:

Cornbread Salad II Reviews

• I am not welcome at my husbands 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 -- Ive used red peppers if I dont have enough green, green onions if I dont have enough regular onions. The only non-negotiables are the sweet pickles and the bacon. This is a standard in my repetoire now

• 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.

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

• When I first read this recipe I thought it sounded a little strange but we love corn bread and this salad was so good. My family just loved it. You just have to try it.

• I have made this recipe 4 times now and every time it has been a huge success. I make my own cornbread recipe and just put it in a 9x13 pan as I find this just as fast and probably wouldnt always have the mix in the house. Even the kids loved it. It is so different from the usual salad.Marilyn

• The ruler I use for the success of a recipe is "how many copies of this recipe do people want?" This recipe was a total success. At least four people at the dinner asked for it. I used green/orange bell pepper (for added color)and made the corn bread in a cast iron skillet in the oven (added crispness). AWSOME. Thanks Amy

• This was ok. I brought it to a family reunion and people liked it, but I personally didnt care for it all that much. Just a little too dry and bland. Maybe as one reviewer did I should have used less cornbread. Its different though and pretty.

• I always make too much cornbread. Tasty way to use these leftovers and my husband LOVES it.

• After fixing this for a Ladies Luncheon, everyone asked me for this recipe I think that the sweet pickles and juice are the secret to this dish. I use real bacon pieces instead of cooking bacon and just mix all ingredients together in a bowl. It is just as good and cuts the prep time

• Not a bad variation if you really like onions. It is simpler than the Cornbread Salad 1 recipe (which I still prefer) for more colorful presentation consider layters of chopped lettuce, celery, black olive, chopped cooked egg whites. Roasted peppers (yellow or orange make a nice addition) as do a few roasted chipotle or jalapeno peppers.

• Excellent summer salad. One of my most requested recipes.

• The onion and peppers over powered the salad. next time I will cut them down more.

• This was edible, but why not just eat the cornbread without the extra calories? Such a weird mixture of flavors. It must be a regional thing. My husband and I are from the Mid-Atlantic and neither one of us liked this.

• This recipe sounded so different that I just had to try it and can honestly say that I am glad that I did Very unique and tastey salad. Will make again for sure.

• I get so many compliments on this salad. It is wonderful

• I liked this recipe-should have taken a photo of the layered bowl that I had it in before digging in though. I liked the crunchiness of the veggies.

• Another one of my favorites I have made it so many times and never can get enough Love it

• Sounds strange but soo yummy I first discovered this in a womans magazine & then came here so I dont have 1,003 pages ripped from a magazine in various folders. When I first read the recipe, I thought how bizarre but the reviews were good & I like all the ingredients so I gave it a whirl. Ive made this numerous times & its always a big hit. Its just a wonderful blend of so many fabulous flavors at once. To cut down on the mess, I bake the bacon for 20 min. at 350. Bake the cornbread, leave it cool. I Chop everything the night before & throw together the morning of.

• I make this but my aunt made it with ranch dressing, mayo and mustard so thats how I make it too. Instead of it all being mayo, its more of a ranch and mayo blend with around 1/3 to 1/2 a cup of mustard. Also put radishes in ours. Good stuff no matter what

• I have been making this for several years, it is always a huge hit and always requested.