"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Virginia Thrasher-Pelham
Added: Monday, January 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 packages Jiffy Cornbread Mix
4 tomatoes, chopped
9 slices bacon, cooked
1 onion, chopped
1/2 c sweet pickles, chopped
1 green pepper, chopped
1 c mayonnaise
1 can black beans, rinsed and drained

Directions:
Directions:
Cook the cornbread according to package directions. Let it cool and then crumble. Cook and crumble the bacon.

Mix the tomatoes, pepper, onion, pickles, bacon, and beans together. Reserve some of the crumbled cornbread for the topping. Sprinkle the remaining cornbread in the bottom of a large bowl. Add the tomato mixture. Make a mixture of one-fourth cup pickle juice and the cup of mayonnaise; spread over the top of the tomato mixture. Sprinkle the reserved cornbread over the top. Refrigerate. Toss before serving.

 

 

 

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