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Corn Bread Salad Recipe

This salad is so tasty it brings everyone back asking for seconds. Serve it with roast chicken and vegetables to round out a satisfying meal.—Taste of Home Test Kitchen, Greendale, Wisconsin

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8-10 Servings
Prep: 20 min. + chilling Bake: 15 min. + cooling

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
1 egg, beaten
1/3 cup milk
4 medium tomatoes, peeled and chopped
1 medium green pepper, chopped
1 medium onion, chopped
1/2 pound bacon, cooked and crumbled
1/2 cup chopped sweet pickles
1 cup mayonnaise
1/4 cup sweet pickle juice
Shredded Parmesan cheese

Directions

In a bowl, combine corn bread mix, egg and milk; mix well. Spoon into a greased 8-in. square baking pan. Bake at 400° for 15-20 minutes or until golden brown. Cool; cut into cubes and set aside.
In a bowl, combine tomatoes, green pepper, onion, bacon and pickles; toss gently. Combine the mayonnaise and pickle juice; mix well. Layer half of the corn bread, tomato mixture and mayonnaise mixture in a large glass bowl; repeat layers. Sprinkle the Parmesan cheese. Cover and chill for 2 hours. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 349 calories, 25 g fat (5 g saturated fat), 42 mg cholesterol, 568 mg sodium, 27 g carbohydrate, 2 g fiber, 6 g protein.

Corn Bread Salad published in Country Woman January/February 1998, p10

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Ingredients