Cornbread Salad

Name: Cornbread Salad
Prep time: 30 min
Total time: 30 min
Yield: 8–10
Ingredients: 1 box Jiffy cornbread mix, baked and crumbled; ½ lb bacon, crumbled; 1 cup chopped sweet pickles (those little gherkins); 6 green onions, chopped; ¾ cup chopped bell pepper; 4 large tomatoes, chopped; 1 cup low-fat salad dressing (or use ½ cup sweet pickle juice + mayo to equal 1 cup)

Marye Salads

Serves 8–10 Prep 30 min Cook Cornbread bake time

Layered cornbread salad in a trifle dish.

Printed recipe sheet from Marye's papers.

From a typed sheet kept with Marye's recipe collection (source unattributed).

Ingredients

1 box Jiffy cornbread mix, baked and crumbled
½ lb bacon, crumbled
1 cup chopped sweet pickles (those little gherkins)
6 green onions, chopped
¾ cup chopped bell pepper
4 large tomatoes, chopped
1 cup low-fat salad dressing (or use ½ cup sweet pickle juice + mayo to equal 1 cup)

Instructions

1. Bake the Jiffy cornbread according to package directions and let cool. Crumble.
2. In a clear bowl or trifle dish, layer the ingredients with the dressing, starting and ending with the cornbread.
3. Chill before serving.