New Twist on Cornbread Salad

Donna Graffagnino

By
@StillWild

While this is a layered salad the individual ingredients aren't separately layered. The vegetables and bacon are blended together which allows the flavors to combine for a really delicious layer. You just can't go wrong with bacon. Here is a completely different version from most cornbread salads in that it doesn't have beans, cheese, chicken or a Southwest flavor. I've tweaked the original recipe and the lady who gave this to me always asked why mine tasted so much better than hers... Trust me - you'll love this one!


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Comments:

Serves:

15-20

Prep:

1 Hr

Cook:

45 Min

Method:

Bake

Ingredients

2 box
jiffy mix
3 medium
ripe tomatoes, seeded and diced
1/2 c
sweet onion, finely chopped
1/4 - 1/2 c
sweet pickle relish
1 medium
bell pepper, seeded and diced
1 pkg
bacon, cooked and crumbled
2 c
fresh cut roasted corn, or canned (drained)
2 c
fresh blanched green peas, or frozen, (rinsed and drained - don't use canned)
1 medium
jar miracle whip (mayo will not give the same taste)
1/2 c
reserved crumbled cornbread
2 Tbsp
reserved crumbled bacon
1/3 c
reserved diced tomatoes

Directions Step-By-Step

1
Cook Jiffy Mix as directed and set aside to cool. Once cool crumble cornbread.
2
In large mixing bowl combine the vegetables, crumbled bacon and 1/2 cup Miracle Whip and set aside.
3
Layer half of crumbled cornbread in large baking pan.
4
Spread half of the vegetable mixture over cornbread.
5
Spread thick layer of Miracle Whip over vegetables.
6
Repeat layers.
7
Sprinkle reserved cornbread crumbles on top.
8
Garnish with a little crumbled bacon and diced tomatoes.
9
Chill for 4 hours or overnight. Overnight is better. Enjoy!!!

About this Recipe