Cornbread salad…don’t knock it ’til you’ve tried it! Great for summertime gatherings, when you can use fresh veggies straight from the garden!
~~Bake cornbread as directed on box. Two boxes will make 12 big corn muffins, and I use about 9 of those for the recipe, and feed the other 3 to my kids!!!
Mix tomatoes, peppers, onion and pickle relish together.
Add crumbled bacon to vegetables.
Mix mayonnaise, pickle juice, sugar and vinegar until well blended.
Layer 1/2 cornbread crumbled, then 1/2 vegetable mixture, and then 1/2 dressing.
Repeat with a second layer of each. Chill overnight!
I always save a handful of cornbread crumbs and a spoonful of veggies to garnish the top before serving. It just looks better to me than a bland layer of dressing on top!
***And no, you don’t have to use WICKLES pickles, I’m just telling you they are the best and make it taste oh.so.divine. But any sweet pickle relish will work. ENJOY!
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The proportions in this recipe are perfect. Don’t worry even if you have to substitute – I had leftover taco meat which I used instead of bacon, and candied jalapenos which I used instead of sweet pickles. You can’t go wrong with this recipe!!
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