Reviewed: Mar. 2, 2008

This recipe sounded so different that I just had to try it and can honestly say that I am glad that I did! Very unique and tastey salad. Will make again for sure.

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GOGOBLUES

Cooking Level: Intermediate

Home Town: Wauwatosa, Wisconsin, USA

Living In: West Allis, Wisconsin, USA

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Reviewed: Sep. 25, 2007

I get so many compliments on this salad. It is wonderful!!!

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DCLEMENTS

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Reviewed: Feb. 28, 2006

The onion and peppers over powered the salad. next time I will cut them down more.

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AMY23G

Cooking Level: Beginning

Home Town: Scranton, Pennsylvania, USA

Living In: Mount Pleasant, South Carolina, USA

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Reviewed: Feb. 6, 2006

This was edible, but why not just eat the cornbread without the extra calories? Such a weird mixture of flavors. It must be a regional thing. My husband and I are from the Mid-Atlantic and neither one of us liked this.

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Diane LaBruto

Cooking Level: Expert

Home Town: Hershey, Pennsylvania, USA

Living In: Morgantown, Pennsylvania, USA

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Reviewed: Jun. 26, 2005

This was ok. I brought it to a family reunion and people liked it, but I personally didn't care for it all that much. Just a little too dry and bland. Maybe as one reviewer did I should have used less cornbread. It's different though and pretty.

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: 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!

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CHEF24CARAT

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Reviewed: Sep. 4, 2004

Not a bad variation if you really like onions. It is simpler than the Cornbread Salad 1 recipe (which I still prefer) for more colorful presentation consider layters of chopped lettuce, celery, black olive, chopped cooked egg whites. Roasted peppers (yellow or orange make a nice addition) as do a few roasted chipotle or jalapeno peppers.

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KENNYT

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Reviewed: May 6, 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.

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love2cook

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Reviewed: Mar. 28, 2003

Excellent summer salad. One of my most requested recipes.

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Two Pooches

Cooking Level: Expert

Living In: Fairview, North Carolina, USA

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Reviewed: 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!

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TALINAW

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Reviewed: Sep. 15, 2002

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!

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POLLYK

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Reviewed: Jun. 11, 2002

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.

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DONNAGORUN

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Reviewed: Jun. 22, 2001

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

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