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Favorite Corn Bread Salad

 Favorite Corn Bread Salad
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
8-10 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling


  • 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


  • 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.
Nutritional Facts: 1 serving (1 each) equals 349 calories, 25 g fat (5 g saturated fat), 42 mg cholesterol, 568 mg sodium,

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Favorite Corn Bread Salad (continued)

Nutritional Facts: 27 g carbohydrate, 2 g fiber, 6 g protein.