Corn Bread Salad

Corn Bread Salad
Servings: 8 Prep 15 mins Chill 1 hr Bake 32 mins


  • 1 box (8.5 ounces) corn muffin mix (such as Jiffy)
  • 1 egg
  • 1/2 cup milk
  • 6 slices bacon, cooked and crumbled
  • 4 plum tomatoes, seeded and chopped
  • 3 scallions, thinly sliced
  • 1 green pepper, seeded and chopped
  • 1/2 cup small sweet pickles (about 7), finely chopped
  • 1 cup light mayonnaise
  • 1/4 cup sweet pickle juice

Make It

1. Heat oven to 400 degrees . Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray; set aside.

2. 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. 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. 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.