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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Cornbread Salad Recipe

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This recipe for Cornbread Salad is from The Sirmon Family Cookbook , 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 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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