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.

Rating:
★★★★★ 3 votes
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

Step-By-Step

1Layer 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.
2Mix 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