Favorite Corn Bread Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This salad is so tasty it brings everyone back asking for seconds. Serve it with roast chicken and vegetables to round out a satisfying meal. Ingredients:
1 package (8-1/2 ounces) corn bread/muffin mix |
1 egg, beaten |
1/3 cup milk |
4 medium tomatoes, peeled and chopped |
1 medium green pepper, chopped |
1 medium onion, chopped |
1/2 pound bacon, cooked and crumbled |
1/2 cup chopped sweet pickles |
1 cup mayonnaise |
1/4 cup sweet pickle juice |
shredded parmesan cheese |
Directions:
1. In a bowl, combine corn bread mix, egg and milk; mix well. Spoon into a greased 8-in. square baking pan. Bake at 400° for 15-20 minutes or until golden brown. Cool; cut into cubes and set aside.
2. In a bowl, combine tomatoes, green pepper, onion, bacon and pickles; toss gently. Combine the mayonnaise and pickle juice; mix well. Layer half of the corn bread, tomato mixture and mayonnaise mixture in a large glass bowl; repeat layers. Sprinkle the Parmesan cheese. Cover and chill for 2 hours. Yield: 8-10 servings.
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