Tennessee Cornbread Salad
1- 6 oz corn bread mix prepared according to
to package directions
3 C fresh tomatoes, chopped
1 C bell bepper, chopped
1 C onion, chopped
1/2 C sweet pickles, chopped(save pickle juice)
12 slices bacon, cooked, drained crumbled
1 C mayonaise mixed with pickle juice
Combine 1/2 of baked cornbread in a square casserole
(aprox 8x. In another bowl combine tomatoes, bell
pepper, onion, pickles and bacon. Spoon 1/2 of Veggies
over cornbread. Drizzle 1/2 of mayonaise mixture over
Veggies. Repeat layering proceedure with remaining
cornbread, Veggies and mayonaise mixture. Very important:
Cover lighty and chill overnight May be cut in squares for serving. Be sure to use FRESH tomatoes for a dish beyond belief. Serves 8
Wanda Rawlins
Country Cooking Recipes
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