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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Tennessee Cornbread Salad Recipe

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This recipe for Tennessee Cornbread Salad is from Heritage Family Recipes, 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 (6-oz.) pkg. Martha White® Buttermilk Cornbread Mix
• 12 slices bacon
• 3 cups chopped tomatoes
• 1 cup chopped green bell pepper
• 1 cup chopped onions
• 1/2 cup sweet pickles, chopped, reserving 1/4 cup liquid
• 1 cup mayonnaise
Directions:
Directions:
Prepare and bake cornbread as directed on package. Cool 1 hour or until completely cooled.
In large skillet, cook bacon over medium heat until crisp. Drain on paper towels.
Crumble half of cornbread into bottom of large serving bowl. In another bowl, combine tomatoes, bell pepper, onions, pickles and crumbled bacon; mix well. Spoon half of vegetable mixture over cornbread
In small bowl, combine mayonnaise and reserved pickle liquid; mix well. Spread half of mixture over vegetables. Repeat layering with remaining cornbread, vegetables and dressing. Cover tightly; refrigerate 2 to 3 hours before serving.
Preparation Time:
Preparation Time:
3.5 hrs.

 

 

 

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