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Spring Cornbread Salad


16 ounces cornbread muffin mix
2 eggs
2/3 cup milk
1 pound bacon
1/2 cup sweet pickle juice
1-1/2 cups mayonnaise
1 yellow onion, finely chopped
1 green bell pepper, finely chopped
2 tomatoes, diced
1 cup chopped sweet pickles

Preheat oven to 350 degrees. Lightly grease a 9x13 inch pan.

Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan. Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool. When bread is cool, crumble into bite-size chunks.

In a large skillet, cook bacon until evenly brown. Drain, crumble and set aside.

In a small bowl, whisk together the pickle juice and mayonnaise and set aside.

In a large bowl layer one-half of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles. Drizzle with one-half of the dressing and repeat. Top with bacon and chill for 1 hour. 

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