Cornbread Layer Salad

Name: Cornbread Layer Salad
Ingredients: 1 (8 1/2 ounce) box Jiffy cornbread mix; 3 tablespoons sugar; 34 cup milk; 1 egg, slightly beaten; 2 teaspoons melted shortening or 2 teaspoons butter; 4 cups chopped tomatoes; 1 medium vidalia onion, chopped; 9 slices bacon (fried and broken up); 1 medium bell pepper, chopped; 12 cup sweet pickle relish; 12 cup sweet pickle juice; 1 cup low-fat mayonnaise

12 ingredients

8 steps

Ingredients

1 (8 1/2 ounce) box Jiffy cornbread mix
3 tablespoons sugar
34 cup milk
1 egg, slightly beaten
2 teaspoons melted shortening or 2 teaspoons butter
4 cups chopped tomatoes
1 medium vidalia onion, chopped
9 slices bacon (fried and broken up)
1 medium bell pepper, chopped
12 cup sweet pickle relish
12 cup sweet pickle juice
1 cup low-fat mayonnaise

Directions

1

Make Jiffy cornbread like this: Grease a 9 inch cast iron skillet or a 9 inch glass baking dish.
2

Mix together first 5 ingredients (mix through shortening) and bake at 350F for about 25 minutes or until a toothpick comes out clean and top is golden.
3

Cool and break into pieces in a large bowl.
4

Meanwhile, in a separate bowl, mix together: chopped tomatoes, chopped Vidalia onion, cooked bacon pieces, chopped bell pepper and 1/2 cup sweet pickle relish.
5

In still yet another bowl, mix together mayo and pickle juice.
6

In a 13x9 glass pan that you have sprayed with nonstick, layer half of bread, half of vegetable mixture and half of mayo mixture, then layer once more in the same order.
7

Cover and refrigerate for at least 3 hours.
8

Overnight is fine.