Cornbread Salad

1. 1

   Fix Jiffy cornbread mix as directed on package.

2. 2

   Crumble the bread.

3. 3

   Line a 2-quart dish with half of the bread.

4. 4

   Set aside. Cook the bacon until crisp. Drain well on paper towels.

5. 5

   Cut up the vegetables into bite size pieces.

6. 6

   Crumble bacon over the cornbread mix, then add the vegetable slices.

7. 7

   Mix mayonnaise and sweet pickles. Spread over the bacon and vegetables.

8. 8

   Sprinkle the rest of the bread on top.

9. 9

   Best if made the day before and refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.