"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Leslie Sirmon
Added: Monday, August 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pan of cornbread (9" cast iron and make it thick)
2 chopped bell peppers
2 chopped onions
4 chopped tomatoes
1 cup chopped sweet pickles
4-5 chopped boiled eggs
1 lb. bacon, fried crisp and crumbled
1 cup mayonnaise
2/3 cup sweet pickle juice
1 cup cheddar cheese

Directions:
Directions:
Cook cornbread; cool and crumble. Toss together with bell peppers, onion, tomatoes, sweet pickles, boiled eggs and bacon. Add mayonnaise and pickle juice. Mix together and cover with cheddar cheese. Let sat several hours or overnight in refrigerator.

 

 

 

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