Best Tennessee Cornbread Salad Recipes

TENNESSEE CORNBREAD SALAD

Tennessee Cornbread Salad image

Make and share this Tennessee Cornbread Salad recipe from Food.com.

Provided by Mrs. Hughes

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

6 ounces white cornbread mix, prepared according to package directions
1/2 cup sweet pickle, chopped (reserve juice)
12 slices bacon, cooked crisp and crumbled
3 cups tomatoes, chopped
1 cup mayonnaise
1 cup green pepper, chopped
1/4 cup pickle juice
1 cup onion, chopped

Steps:

Crumble half the cornbread into bottom of large serving bowl.
In another bowl, combine tomatoes, green peppers, onion, pickles, and bacon.
Spoon half of mixture over cornbread.
Stir together mayonnaise and pickle juice.
Spread half the dressing over vegetables.
Repeat layers.
Garnish as desired.
Cover tightly and chill 2 to 3 hours before serving.

Nutrition Facts : Calories 389.6, Fat 26.2, SaturatedFat 6.8, Cholesterol 30.8, Sodium 865.4, Carbohydrate 32.4, Fiber 4.6, Sugar 7.4, Protein 7.3

TENNESSEE CORNBREAD SALAD

Tennessee Cornbread Salad image

How to make Tennessee Cornbread Salad

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1 (6 oz.)package Martha White® Buttermilk Cornbread & Muffin Mix
12 slices bacon, crisply cooked and crumbled
3 cups chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup sweet pickles, chopped, reserving 1/4 liquid
1 cup mayonnaise

Steps:

PREPARE and bake cornbread as directed on package. Cool 1 hour or until completely cooled.
COOK bacon in large skillet over medium heat until crisp. Drain on paper towels. Crumble.
CRUMBLE half of cornbread into bottom of large serving bowl. In another bowl, combine tomatoes, bell pepper, onions, pickles and crumbled bacon; mix well. Spoon half of vegetable mixture over cornbread.
COMBINE mayonnaise and reserved pickle liquid in small bowl; mix well. Spread half of mixture over vegetables. Repeat layering with remaining cornbread, vegetables and dressing. Cover tightly; refrigerate 2 to 3 hours before serving.
Nutritional Information Per Serving:
Serving Size (1/8), Calories 450 (Calories from Fat 310), Total Fat 35g (Saturated Fat 3g, Trans Fat 0g), Cholesterol 25mg, Sodium 970mg, Total Carbohydrate 28g (Dietary Fiber 2g, Sugars 4g), Protein 8g; Percent Daily Value*: Vitamin A 10%, Vitamin C 60%, Calcium 2%, Iron 2%.

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