Cornbread Salad II

Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!

Step: 1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.

Step: 2

Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan.

Step: 3

Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool. Once cool crumble into bite-size chunks.

Step: 4

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Step: 5

Whisk together the pickle juice and mayonnaise.

Step: 6

In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles. Drizzle with 1/2 of the dressing and repeat. Top with bacon and chill for 1 hour.

Per Serving: 808 calories; protein 13.9g; carbohydrates 40.9g; fat 65.8g; cholesterol 137mg; sodium 1297.4mg.

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