Chattanooga Cornbread Salad

Susan Feliciano


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.


★★★★★ 3 votes

20 Min
25 Min



  • 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

  • 1 c
  • 1/4 c
    pickle juice
  • 1 Tbsp

How to Make Chattanooga Cornbread Salad


  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.

Printable Recipe Card

About Chattanooga Cornbread Salad

Main Ingredient: Bread
Regional Style: Southern

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