Directions:
- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease one 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 828.22 Kcal (3468 kJ) | ||
| Calories from fat | 553.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 61.52g | 95% | |
|---|---|---|---|
| Cholesterol | 97.2mg | 32% | |
| Sodium | 1596.75mg | 67% | |
| Potassium | 312.5mg | 7% | |
| Total Carbs | 56.16g | 19% | |
| Sugars | 23.64g | 95% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 14.09g | 28% | |
| Vitamin C | 18.2mg | 30% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 8.5mg | 47% | |
| Calcium | 76mg | 8% | |
| Amount Per 100 g | |||
| Calories | 296.51 Kcal (1241 kJ) | ||
| Calories from fat | 198.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.02g | 95% | |
|---|---|---|---|
| Cholesterol | 34.8mg | 32% | |
| Sodium | 571.66mg | 67% | |
| Potassium | 111.88mg | 7% | |
| Total Carbs | 20.1g | 19% | |
| Sugars | 8.46g | 95% | |
| Dietary Fiber | 1.75g | 20% | |
| Protein | 5.04g | 28% | |
| Vitamin C | 6.5mg | 30% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 3mg | 47% | |
| Calcium | 27.2mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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