Cornbread Salad II Recipe -
Cornbread Salad II Recipe
  • READY IN 30 mins

Cornbread Salad II

Recipe by  

"Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  2. Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan.
  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.
  4. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  5. Whisk together the pickle juice and mayonnaise.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2003

I am not welcome at my husband's family functions UNLESS I bring this salad. Tried it for a Thanksgiving dinner a few years ago and it was a HUGE hit. There is significant prep involved, but I now use a mini-chopper which helps cut donwn on the chopping time. I do use a little less cornbread than what it calls for to make the cornbread layers a little thinner. I think this is an adaptable recipe -- I've used red peppers if I don't have enough green, green onions if I don't have enough regular onions. The only non-negotiables are the sweet pickles and the bacon. This is a standard in my repetoire now!

Most Helpful Critical Review
Jan 22, 2003

My family and I did not care for this recipe. Other recipes I have tried like this also had some pinto beans and lots of other ingredients. This recipe needs alot of help so you can taste more than corn bread and onions. Its a lot of work for not much taste.

Jan 22, 2003

This is a great recipe for church and family dinners. It is very pretty when prepared in a clear glass bowl.

Jun 28, 2003

When I first read this recipe I thought it sounded a little strange but we love corn bread and this salad was so good. My family just loved it. You just have to try it.

Oct 30, 2004

The ruler I use for the success of a recipe is "how many copies of this recipe do people want?" This recipe was a total success. At least four people at the dinner asked for it. I used green/orange bell pepper (for added color)and made the corn bread in a cast iron skillet in the oven (added crispness). AWSOME. Thanks Amy!

Jan 27, 2003

After fixing this for a Ladies' Luncheon, everyone asked me for this recipe! I think that the sweet pickles and juice are the secret to this dish. I use real bacon pieces instead of cooking bacon and just mix all ingredients together in a bowl. It is just as good and cuts the prep time!

May 30, 2003

I have made this recipe 4 times now and every time it has been a huge success. I make my own cornbread recipe and just put it in a 9x13 pan as I find this just as fast and probably wouldn't always have the mix in the house. Even the kids loved it. It is so different from the usual salad. Marilyn

Jan 22, 2003

I always make too much cornbread. Tasty way to use these leftovers and my husband LOVES it.


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  • Calories
  • 808 kcal
  • 40%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 65.8 g
  • 101%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 1297 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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