Cornbread salad

Ingredients

Courtesy of Beverly Aplin of Geneva County

Start-to-finish: 30 minutes active, 24 hours in refrigerator. Serves 6-8

8 ounces Jiffy cornbread mix 

1 egg

1/3 cup milk 

4 medium tomatoes, peeled and chopped 

1 bell pepper, chopped 

1 sweet onion, chopped

½ cup sweet pickles, chopped 

9 slices bacon, cooked and crumbled 

1 cup mayonnaise 

¼ cup sweet pickle juice 

Preparation

Mix cornbread mix, egg and milk together and bake as directed. 

Meanwhile, combine tomatoes, bell pepper, onion, sweet pickles and bacon and toss gently. Set aside. 

Combine mayonnaise and pickle juice and set aside. 

When cornbread is cool, crumble and place half of it in a large, clear bowl. Place half of the vegetable mixture on top; spread half of the mayonnaise mixture on top of vegetables. Repeat layers. 

Refrigerate for 24 hours before serving.