Cornbread Salad II Recipe
- 16 ounces cornbread muffin mix
- 2 eggs
- ⅔ cup milk
- 1 pound bacon
- ½ cup sweet pickle juice
- 1 ½ cups mayonnaise
- 1 onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 tomatoes, diced
- 1 cup chopped sweet pickle
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
step 2: Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan.
step 3: 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.
step 4: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
step 5: Whisk together the pickle juice and mayonnaise.
step 6: 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.