Cornbread Salad

Betty Long
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 box Jiffy cornbread mix
  • 1 cup mayonnaise
  • 1/2 cup sweet pickle juice
  • 1 tomato, chopped
  • 1 medium onion, chopped
  • 1 bell pepper, chopped
  • 10 slices bacon, fried crisp
  • 1/2 cup sweet pickles, chopped

Mix cornbread according to package directions; cool. Fry bacon crisp and crumble. Mix mayonnaise and pickle juice. Place layer of cornbread and layers of vegetables and bacon. Spoon juice and mayonnaise mixture over this. Continue to layer until all ingredients are used. I use a crystal bowl.





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