chattanooga cornbread salad

Name: Chattanooga Cornbread Salad
Prep time: 20 min
Cook time: 25 min
Yield: 10
Cuisine: Southern
Ingredients: ## SALAD; 1 - 8-inch skillet of cornbread, cooled and crumbled; 1/2 pound(s) bacon, fried crisp and crumbled; 2 medium bell peppers, chopped; 4 medium tomatoes, chopped; 1/2 cup(s) sweet pickles, chopped; 1 small bunch green onions, sliced (optional); - salt and pepper to taste; ## DRESSING; 1 cup(s) mayonnaise; 1/4 cup(s) pickle juice; 1 tablespoon(s) sugar

(3 RATINGS)

106 Pinches 1 Photo

Susan Feliciano

Oak Ridge, TN

Updated on Dec 30, 2012

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.

Rate

prep time 20 Min

cook time 25 Min

method Refrigerate/Freeze

yield 10 serving(s)

Ingredients

SALAD
1 - 8-inch skillet of cornbread, cooled and crumbled
1/2 pound bacon, fried crisp and crumbled
2 medium bell peppers, chopped
4 medium tomatoes, chopped
1/2 cup sweet pickles, chopped
1 small bunch green onions, sliced (optional)
- salt and pepper to taste
DRESSING
1 cup mayonnaise
1/4 cup pickle juice
1 tablespoon sugar

How To Make chattanooga cornbread salad

Step 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.

Step 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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes