Bacon & Cornbread Salad
By Cathy Hendrix
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Difficulty: Easy
Prep time: 20 minutes
Servings: 6 to 8
Ingredients
- 1 box Jiffy cornbread mix, prepared according to package directions
- 1 medium green bell pepper, chopped
- 1 medium onion, chopped
- 3-5 tomatoes, peeled and chopped
- 1 pound bacon, fried and crumbled
- 1½ cups mayonnaise
- ¼ cup sweet salad pickles, cubed
- 1 tablespoon sugar
Directions
Crumble half of the cooled cornbread into the bottom of a 9×13-inch casserole dish. Add a layer of green pepper, then onion, then tomatoes. Then, add a layer of bacon, reserving enough to sprinkle over the top.
In a separate bowl, mix together the mayonnaise, sugar, and salad pickles. Spread on top of the casserole. Cover with the remaining cornbread, top it off with the rest of the bacon.