Tennessee Cornbread Salad
1 cup mayonnaise
1/4 cup sweet pickle juice
3 cups crumbled, baked Krusteaz Southern Cornbread & Muffin Mix
12 slices crisp, cooked bacon (crumbled)
3 cups tomatoes, chopped
1 cup celery, chopped
1 cup onions, chopped
1/2 cup chopped sweet pickles
- // For Dressing: Whisk together mayonnaise and pickle juice; set aside.
- // For Salad: In large clear bowl, place half of crumbled cornbread. In separate bowl, combine remaining ingredients; spoon half of mixture over cornbread. Spread half of the dressing over vegetables. Repeat layers. Chill 2 - 3 hours before serving.
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