Cornbread Salad

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 box Jiffy cornbread mix; 1 egg; 1/3 c. milk; 4 tomatoes, peeled; 1 big green pepper; 1 red onion; 1/2 c. sweet pickles; 1/2 c. dill pickles; 9 slices bacon, cooked; 1 c. mayonnaise

Eats Now Editorial Team · Salads

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Cornbread Salad – a delicious recipe with mix, egg, milk, tomatoes, green pepper, red onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 box Jiffy cornbread mix
1 egg
1/3 c. milk
4 tomatoes, peeled
1 big green pepper
1 red onion
1/2 c. sweet pickles
1/2 c. dill pickles
9 slices bacon, cooked
1 c. mayonnaise

1
Combine cornbread mix, egg and milk.
2
Cook until done.
3
Cut up tomatoes, pepper, onion and bacon.
4
Combine in big bowl.
5
Add crumbled cornbread, mayonnaise and pickles (I substitute sweet pickle relish).
6
Put in refrigerator.
7
Better if it sets awhile.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 1 box Jiffy cornbread mix, 1 egg, 1/3 c. milk, 4 tomatoes, peeled, and more.

Yes, 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.

Quick Info

Servings
4 servings
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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