Cornbread Salad
Cornbread Salad is an moderately easy dinner. Made with 1 (6 oz.) pkg. cornbread mix, 3 c. chopped tomatoes, 1 c. chopped bell pepper, 1 c. chopped onions and 1/2 c. chopped sweet pickles (remove juice), this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π¨βπ³ Instructions
Prepare cornbread mix according to directions.
When cool, crumble half of baked cornbread into a large bowl.
In another bowl, combine next 5 ingredients.
Spread 1/2 of this mixture over cornbread.
Stir together mayo and pickle juice.
Spread 1/2 of this over vegetable layer.
Repeat layering with remaining cornbread, veggies and dressing.
Cover tightly; chill 2 to 3 hours before serving.
Makes 6 to 8 servings.
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