Chattanooga Cornbread Salad

Susan Feliciano

By
@frenchtutor

I have been looking for a cornbread salad recipe that was like one I tasted at work a couple of years ago. This one comes very close.
It is from my new cookbook, A Skillet Full, by the Lodge Manufacturing Company.


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Rating:

Comments:

Serves:

10

Prep:

20 Min

Cook:

25 Min

Method:

Refrigerate/Freeze

Ingredients

SALAD

1
8-inch skillet of cornbread, cooled and crumbled
1/2 lb
bacon, fried crisp and crumbled
2 medium
bell peppers, chopped
4 medium
tomatoes, chopped
1/2 c
sweet pickles, chopped
1 small
bunch green onions, sliced (optional)
salt and pepper to taste

DRESSING

1 c
mayonnaise
1/4 c
pickle juice
1 Tbsp
sugar

Directions Step-By-Step

1
Layer the ingredients in a large glass bowl, beginning with the crumbled cornbread, bacon, peppers, tomatoes, pickles, and green onions if used. Lightly add salt and pepper between the layers - but don't overdo the salt.
2
Mix the mayonnaise, pickle juice, and sugar and drizzle over top of cornbread mixture when ready to serve. May be refrigerated overnight if desired.

About this Recipe

Main Ingredient: Bread
Regional Style: Southern