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Cornbread Salad 2


Here's a delicious salad that will also help you use up leftover cornbread.


  • 5 cups cubed cornbread or crumbled corn muffins
  • 3 cups diced fresh tomatoes
  • 1 cup diced sweet onion
  • 1 cup diced green bell pepper
  • 1/4 cup sweet pickle relish
  • 1/2 pound sliced bacon, cooked and crumbled
  • 3/4 cup mayonnaise
  • 1/4 cup sweet pickle juice
  • Shredded Parmesan cheese


  1. Place cornbread in a large salad bowl.
  2. Combine tomatoes, onion, green bell pepper, relish and bacon. Spoon on top of cornbread.
  3. Mix mayonnaise and pickle juice; pour over vegetables. Sprinkle with Parmesan cheese.
  4. Chill before serving.

Serves 10 to 12.


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