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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Tennessee Cornbread Salad Recipe

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This recipe for Tennessee Cornbread Salad is from A Collection Of Favorite Recipes & Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. Martha White Cotton Pickin' Cornbread(mix and cook according to pkg. directions)
3 c. chopped tomatoes, seeded (3 large)
1 c. green pepper (1 large)
1 c. onion ( 1 large)
1/2 c. chopped sweet pickle(juice reserved)
12 strips bacon, cooks, crumbled
1 c. mayonnaise
1/4 c. reserved pickle juice
Directions:
Directions:
Crumble half prepared cornbread into bottom of large bowl.
In another bowl, combine tomatoes, green pepper, onion, pickles, and bacon; blend well.
Spoon 1/2 vegetable mixture over cornbread.
Stir together mayo and pickle juice in small bowl; spoon half mixture over vegetables.
Repeat layering procedure with remaining cornbread, vegetables, and dressing.
Cover; Chill 2-3 hours
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
10-15 minutes
Personal Notes:
Personal Notes:
This goes very good with a pot of pintos. It is a good summer dish!

 

 

 

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