"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tennessee Cornbread Salad Recipe

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

Contributor:  
Contributor:  
Cecelia Bowers
Added: Wednesday, August 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 - 16 oz pkg white cornbread mix prepared as directed
3 - c chopped unpeeled tomatoes
1 - c chopped green bell pepper
1/2-c chopped onion
1/2-c chopped sweet pickle (reserve juice)
12 strips cooked bacon crisp and crumbled
1 - c mayonnaise
1/4-c pickle juice
1/2 - tsp salt
1 - c shredded sharp cheddar cheese




Directions:
Directions:
Crumble half the cornbread into the bottom of a large serving dish. In another bowl combine tomatoes, green bell peppers, onions, pickles & half of the bacon. Spoon half of this mixture over cornbread. Mix together mayo, pickle juice and salt spread half over the vegetables. Repeat layers.
Garnish with the rest of the bacon and cheese. Cover and refridgerate overnight.

Personal Notes:
Personal Notes:
This sounds weird but it is really good!

 

 

 

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