Cornbread Salad

Linda Stevens


A friend brought this dish to my house for a scrapbooking fellowship one night.

It's delicious made the "unhealthy way", but if you would like to make it healthier choose turkey bacon and low fat mayo.

Makes a large bowl - enough for a gathering.

★★★★★ 1 vote
15 Min
25 Min


1 box
jiffy cornbread mix
3 bunch
broccoli, fresh, chopped or broken up
1 large
cauliflower head, chopped or broken up
12 oz
bacon, cooked
1 small
red onion, finely chopped
2 c


1Mix cornbread mix according to pkg. directions (I use buttermilk) and bake in oven. Let cool.
2While cornbread is baking, cook bacon in skillet until crisp. Drain on paper towel and let cool completely.
3In large bowl, mix together the raw cauliflower, broccoli, & chopped red onion. Once bacon is cool, chop finely or put into a food processor. Add it to your veggie mixture.
4When cornbread is completely cool, crumble it into bowl with bacon and veggies. Last is to fold in the mayonnaise. Tastes better after it has chilled in the refrigerator for awhile.
5Tip: Jiffy cornbread has a tendancy to be a little on the "sweet" side. The sweetness is really what makes this so delish. If you decide to make homemade cornbread (I've done it both ways) sure to use a "sweet" cornbread recipe.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy