Cornbread Salad Ii

Name: Cornbread Salad Ii
Ingredients: 16 ounces cornbread muffin mix; 2 eggs; 2/3 cup milk; 1 pound bacon; 1/2 cup sweet pickle juice; 1 1/2 cups mayonnaise; 1 onion, finely chopped; 1 green bell pepper, finely chopped; 2 tomatoes, diced; 1 cup chopped sweet pickle

10 ingredients

6 steps

Ingredients

16 ounces cornbread muffin mix
2 eggs
2/3 cup milk
1 pound bacon
1/2 cup sweet pickle juice
1 1/2 cups mayonnaise
1 onion, finely chopped
1 green bell pepper, finely chopped
2 tomatoes, diced
1 cup chopped sweet pickle

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
2

Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan.
3

Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool. Once cool crumble into bite-size chunks.
4

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
5

Whisk together the pickle juice and mayonnaise.
6

In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles. Drizzle with 1/2 of the dressing and repeat. Top with bacon and chill for 1 hour.