Cornbread salad

Yield: 12 Servings

Measure Ingredient
1 pack Jiffy cornbread mix, cooked
1 medium Bell pepper, chopped
2 larges Tomatoes, chopped
1 large Onion, chopped
1 pack Cooked ham, chopped
½ cup Sweet pickle relish
⅓ cup Sweet pickle juice
1 cup Mayonnaise
3 Eggs, hardboiled
6 slices Bacon, cooked

Prepare mixture of bell pepper, tomatoes, onion, ham, pickles, juice, and mayonnaise. Crumble cornbread. Alternate layers of cornbread and a layer of mixture. Crumble bacon over last layer and top with sliced boiled eggs.

Refrigerate overnight.

Source: Dianne Waller

Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@...> on Sep 15, 1998

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