Corn Bread Salad

Corn Bread Salad
Makes 8
Prep 15 m
Chill 60 m
Bake 32 m



  1. 1 of 4 Heat oven to 400 degrees . Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside.
  2. 2 of 4 In a small bowl, stir together muffin mix, egg and milk. Pour into prepared baking pan and bake at 400 degrees for 18 to 22 minutes or until lightly browned. Remove to a rack and cool completely.
  3. 3 of 4 Cut corn bread into 1-inch cubes and place on a rimmed baking sheet. Bake cubes at 400 degrees for 10 minutes, stirring halfway through or until lightly toasted. Remove from oven and cool completely.
  4. 4 of 4 Stir together bacon, tomatoes, scallions, green pepper and pickles. In a small bowl, stir together mayonnaise and pickle juice. In a large serving bowl, place half of the corn bread cubes at the bottom, then top with half of mayonnaise mixture and half of tomato mixture; repeat layers one more time. Chill 1 hour before serving.
Nutrition Information for Corn Bread Salad
Servings Per Recipe: 8
Per Serving: