Cornbread Salad II Recipe

Cornbread Salad II Recipe
Ingredients muffin,egg,milk,bacon,pickles,mayonnaise,onion,bell pepper,tomato,pickles

Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9×13 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. Once cool crumble into bite-size chunks.**Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.**Whisk together the pickle juice and mayonnaise.**In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles. Drizzle with 1/2 of the dressing and repeat. Top with bacon and chill for 1 hour.**
Prepare Time :10 m – CookTime : 20 m – Total Time:30 m


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