Cornbread Salad

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 8x8 pan of cornbread (about 4 cups broken in pieces)

1 onion, chopped

1 red or green pepper, chopped

1 tomato, chopped

1 ear of corn shucked (or a cup of frozen corn)

2 Tbsp sweet pickle relish

1 can of kidney beans, drained (you can use any bean you like)

8 slices bacon, cooked and crumbled

1 cup mayonnaise – I use the Canola based type which is lower fat

¼ cup sour cream

Pickle relish juice

Salt and pepper


In a mixing bowl combine onion, pepper, tomato, corn and pickle relish.

In a small bowl mix mayonnaise, sour cream, about 1 tablespoon pickle juice and salt and pepper to taste.

In a serving bowl layer the salad, starting with cornbread, vegetables, beans, bacon and dot with spoons of the dressing.

Depending on the size of your bowl you will get 2 or 3 layers.

Cover with plastic wrap and refrigerate 2 hours or overnight.

Mix ingredients together and serve. 

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