Bacon Cornbread Salad Recipe

Name: Bacon Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8.5 ounce) packages corn bread mix (such as Jiffy(R)); 2 eggs; 2/3 cup milk; 3/4 cup crumbled cooked bacon; 2 large tomatoes, chopped; 1 bunch green onions, chopped; 1/2 cup chopped sweet pickles; 3/4 cup mayonnaise; 1/4 cup white sugar; 1/4 cup sweet pickle juice; 1 cup mayonnaise; 1/4 cup white sugar; 1/4 cup sweet pickle juice; 1 teaspoon lemon juice (optional); 1/4 cup crumbled cooked bacon; 1 tablespoon chopped fresh chives (optional)

Servings: persons

2 (8.5 ounce) packages corn bread mix (such as Jiffy(R))
2 eggs
2/3 cup milk
3/4 cup crumbled cooked bacon
2 large tomatoes, chopped
1 bunch green onions, chopped
1/2 cup chopped sweet pickles
3/4 cup mayonnaise
1/4 cup white sugar
1/4 cup sweet pickle juice
1 cup mayonnaise
1/4 cup white sugar
1/4 cup sweet pickle juice
1 teaspoon lemon juice (optional)
1/4 cup crumbled cooked bacon
1 tablespoon chopped fresh chives (optional)

1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x9-inch pan.
2
Mix corn bread mix, eggs, and milk together in a bowl until combined with a few lumps; pour into the prepared pan.
3
Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 20 to 25 minutes. Cool and crumble into a large bowl.
4
Layer 3/4 cup crumbled bacon, tomatoes, green onions, 1/2 cup pickles, 3/4 cup mayonnaise, 1/4 cup sugar, and 1/4 cup pickle juice over crumbled corn bread; gently stir to combine.
5
Whisk 1 cup mayonnaise, 1/4 cup sugar, 1/4 cup pickle juice, and lemon juice together in a separate bowl until sugar dissolves.
6
Transfer cornbread mixture to a serving dish; top with mayonnaise dressing. Sprinkle with 1/4 cup crumbled bacon and chives. Chill until ready to serve.

1294

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 (8.5 ounce) packages corn bread mix (such as Jiffy(R)), 2 eggs, 2/3 cup milk, 3/4 cup crumbled cooked bacon, and more.

Yes, Bacon Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Bacon Cornbread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions