Cornbread Salad II Tasty Recipes

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Saturday, December 13, 2014

Cornbread Salad II

"Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!"

Ingredients :

16 oz. Cornbread muffin blend
2 eggs
2/3 cup milk
1 pound bacon
half cup candy pickle juice
1 half of cups mayonnaise
1 onion, finely chopped
1 inexperienced bell pepper, finely chopped
2 tomatoes, diced
1 cup chopped candy pickle

Instructions :

Prep : 10M	Cook : 8M	Ready in : 30M

Preheat oven to 350 tiers F (175 degrees C). Lightly grease one 9x13 inch pan.
Combine the cornbread muffin mix, eggs and milk, stir until just blended. Pour batter into the prepared pan.
Bake for 20 to 30 minutes or till a knife inserted inside the middle comes out clean. Set aside to chill. Once cool crumble into bite-length chunks.
Place bacon in a huge, deep skillet. Cook over medium high warmth till evenly brown. Drain, disintegrate and set aside.
Whisk together the pickle juice and mayonnaise.
In a big bowl layer half of of the crumbled cornbread followed by using the onion, pepper, tomatoes and pickles. Drizzle with 1/2 of the dressing and repeat. Top with bacon and relax for 1 hour.

Notes :

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