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Corn Bread Salad Recipe

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This recipe for Corn Bread Salad, by , is from Bethel Presbyterian church, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Geneva Welch

Category:
Category:

Ingredients:  
Ingredients:  
1 8 ounce package Jiffy Corn Muffin Mix
⅓ cup sweet bread and butter pickles
heaping cup mayonnaise
1 pound mild sausage
2 large or medium tomatoes
large onion
large green pepper
2 Tablespoons pickle juice

Directions:
Directions:
Mix and bake cornbread according to package. Remove from oven, cool and crumble. Meanwhile cook sausage, crumbling it as it cooks, Drain grease by adding water to sausage and draining. (Put it in a colander and run hot water over it and let it drain). Chop pickles, tomatoes, onion and pepper. Add mayonnaise and pickle juice. Stir in sausage and all but cup crumbled cornbread. Mix well. Use reserved cup cornbread to decorate top.

 

 

 

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