Cornbread Salad

Melissa Williamson


I made them on Thanksgiving and my family haven't tried this before and they tasted it and they said they love it and it was so delicious and moist.


★★★★★ 2 votes

6 servings
1 Hr 20 Min
20 Min


  • 4
    medium tomatoes
  • 1
    bell pepper
  • 1
  • 1/2 c
    sweet pickle relish
  • 9
    slices bacon, cooked
  • 1 c
  • 1/4 c
    dill pickle juice
  • 3
    medium dill pickles
  • 1 8 oz
    jiffy cornbread mix
  • 1
  • 1/2 c
  • 1/2 c
    cheddar cheese, shredded

How to Make Cornbread Salad


  1. Mix all corn bread ingredients. Bake at 400 F. in 8 inch square pan for 15 to 20 minutes. Let cool and crumble. Chop tomatoes, pepper, onion, and dill pickles. Mix with all other ingredients. Crumble corn bread (not too fine). Mix corn bread with all salad ingredients. Pour into bowl and let set for 1 hour. Toss slightly. Refrigerate. Cover.

Printable Recipe Card

About Cornbread Salad

Course/Dish: Other Salads

Show 6 Comments & Reviews

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