New Twist on Cornbread Salad

Donna Graffagnino


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!

★★★★★ 1 vote
1 Hr
45 Min


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


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

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