Cornbread Salad Ii Recipe

Name: Cornbread Salad Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces cornbread muffin mix; 2 eggs; 2/3 cup milk; 1 pound bacon; 1/2 cup sweet pickle juice; 1 1/2 cups mayonnaise; 1 onion, finely chopped; 1 green bell pepper, finely chopped; 2 tomatoes, diced; 1 cup chopped sweet pickle

Servings: persons

16 ounces cornbread muffin mix
2 eggs
2/3 cup milk
1 pound bacon
1/2 cup sweet pickle juice
1 1/2 cups mayonnaise
1 onion, finely chopped
1 green bell pepper, finely chopped
2 tomatoes, diced
1 cup chopped sweet pickle

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.

1446

kcal

Calories

122

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 16 ounces cornbread muffin mix, 2 eggs, 2/3 cup milk, 1 pound bacon, and more.

Yes, Cornbread Salad Ii 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.

Cornbread Salad Ii

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