New Twist on Cornbread Salad

7
Donna Graffagnino

By
@StillWild

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!

Rating:

★★★★★ 1 vote

Comments:
Serves:
15-20
Prep:
1 Hr
Cook:
45 Min
Method:
Bake

Ingredients

  • 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

How to Make New Twist on Cornbread Salad

Step-by-Step

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

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