Whenever we have potlucks, there are always certain recipes that friends are required to bring. I’m always asked to bring my cheese ball. Darlene is always asked to bring Cornbread Salad.
It’s been a while since we’ve done a potluck so I decided to make Darlene’s Cornbread Salad for our Sunday family lunch. It got rave reviews!
Once upon a time, Darlene was my amazing administrative assistant. The first time she brought her Cornbread Salad to share at work, I thought, no way am I eating something called cornbread salad.
But after just one bite, I was a believer. I never imagined the ingredients in this recipe would go so well together. If you’ve never had cornbread salad, you’re definitely in for a treat.
Cornbread Salad
This recipe begins with two boxes of Jiffy cornbread mix. When it comes to cornbread, I’m a snob. I usually make it from scratch. Trust me on this one, you need to use the Jiffy mix for this recipe.
Bake the cornbread mix according to the directions on the box. Cool and crumble.
Combine chopped tomatoes, chopped peppers, pickles, onions, and crumbled bacon.
In a separate bowl, combine mayonnaise and pickle juice. I’m also a mayonnaise snob and I always use Duke’s. Is there any other kind? Sometimes, when my daughter is doing Whole 30, I make homemade mayonnaise. It’s delicious too!
In a glass bowl or trifle dish, add a layer of crumbled cornbread.
Top with a layer of the tomato mix.
Add a thin layer of mayonnaise mix.
Continue layering, ending with the mayonnaise mix. Refrigerate until ready to serve.
This salad is perfect any time of the year, but I especially like to serve it in the spring and summer because it’s a chilled salad. It was a huge hit at Sunday lunch this past week. I think I’ll make it again real soon. Trust me. It’s a keeper.
Cornbread Salad
One bite of cornbread salad and you'll be hooked. The layers of cornbread, tomatoes, peppers, onions, and pickles are topped with a delicious mayonnaise dressing.
Ingredients
- 2 boxes Jiffy cornbread mix
- 4 medium tomatoes, chopped
- 1 green pepper, chopped
- 1 medium onion, chopped
- 1/2 cup sweet pickles, chopped
- 9 slices bacon, cooked and crumbled
- 1 cup mayonnaise (I use Duke's)
- 1/4 cup pickle juice
Instructions
- Bake cornbread according to package directions. Let cool and crumble.
- In a bowl, combine tomatoes, peppers, pickles, onions and bacon.
- In a separate bowl, combine the mayonnaise and pickle juice.
- In a glass bowl, layer the cornbread, tomato mix, and mayonnaise mix. Repeat, ending with mayonnaise mix. Refrigerate until ready to serve.
Nutrition Information
Yield
14Serving Size
1Amount Per Serving Calories 222Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 14gCholesterol 22mgSodium 500mgCarbohydrates 11gFiber 1gSugar 6gProtein 4g
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