Friday, June 19, 2009

CORNBREAD TOMATO SALAD

This recipe is from an old yellowed newspaper clipping.

1 pkg (6-oz) cornbread mix
4 medium tomatoes, chopped
1 green bell pepper, chopped
1 yellow onion, chopped
1/2 cup sweet pickles, chopped
9 slices bacon, cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sweet pickle juice

Bake cornbread according to the package instructions. Cool, crumble, and set cornbread aside.

Combine tomatoes, bell pepper, onion, pickle and bacon; toss gently.

Combine mayonnaise and pickle juice, stir well and set aside.

In a large glass bowl, layer half of the crumbled cornbread, half the tomato mixture and half the mayonnaise mixture. Repeat the layers with the remaining ingredients. Cover and chill 2 hours before serving.

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