Cornbread Salad
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A american take on cornbread salad, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 8 oz. box Jiffy cornbread mix
- 1 medium bell pepper, chopped
- 1 medium onion, finely chopped
- 3-5 tomatoes, peeled and chopped
- 1 lb. bacon, fried, drained, crumbled
- 1 1/2 -2 c. mayonnaise
- 1 Tbsp. sugar
- 1/4 c. sweet pickled salad cubes
Method
Make cornbread according to directions.
Crumble most of the cornbread in a 9 inch x 13 inch dish.
(Save some for the topping.)
Layer vegetables in order given above.
Then layer most of the bacon, saving some for top. Mix mayonnaise, sugar, and salad cubes.
Spread on top
of dish.
Then sprinkle with remaining crumbled cornbread and bacon.
Rate:
