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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 help families or individuals create heirloom cookbook treasures.

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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