"Those who forget the pasta are condemned to reheat it."--Unknown

Cornbread salad Recipe

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This recipe for Cornbread salad, by , is from Southern Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Riser
Added: Wednesday, April 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 box Jiffy corn muffin mix
1 egg
1/3 cup milk
4 tomatoes peeled and chopped
1 green pepper chopped
1 med. onion, chopped
9 slices bacon, cooked and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice (some prefer dill pickle juice)

Directions:
Directions:
Mix corn muffin mix, egg and milk. Bake 400
for 15-20 min. Cool, crumble and put 1/2 in 9x13 pan. Combine tomatoes, peppers, onions, and bacon. Toss and put 1/2 in layer over bread. Mix mayo and pickle juice. Put 1/2 over tomato mixture. Repeat layers. Make several layers. Make several hours before serving.

Personal Notes:
Personal Notes:
This is a great salad for summer, serve with a tall glass of iced tea!

 

 

 

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