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Tennessee Cornbread Salad Recipe

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This recipe for Tennessee Cornbread Salad, by , is from Come for Dinner!, 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!

Contributor:  
Contributor:  
Genevieve Megginson

Category:
Category:

Ingredients:  
Ingredients:  
DRESSING: 1 cup mayonnaise, 1/4 cup sweet pickle juice

SALAD: 3 cups crumbled baked cornbread
12 slices cooked, crumbled bacon
3 cups chopped tomatoes
1 cup chopped celery
1 cup onions (less may be better)
1/2 cup chopped week pickles

Directions:
Directions:
DRESSING: wisk together ingredients; set aside.

SALAD: Layer half of the crumbled cornbread. Combine remaining salad ingredients; spoon half over cornbread. Spread half of dressing over vegetables. Repeat layers. Chill 2-3 hours before serving. Makes 12 servings.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
45 min if baking cornbread; 15 if using pre-baked
Personal Notes:
Personal Notes:
This recipe comes from Krusteaz box of southern cornbread which is my favorite mix.

I made this for the first time for an oyster roast with Melissa & Mark on Thanksgiving day 2018. It was delicious with the oysters and a slaw that Melissa made.

 

 

 

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