Recipe
Side Dish
Cornbread Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 15
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8.5 oz) pkg Hy-Vee corn muffin mix | ||
| 1 ½ c. light mayonnaise | ||
| ½ c. chopped Hy-Vee sweet pickles | ||
| ¾ c. sweet pickle juice | ||
| 4 medium tomatoes, seeded and chopped | ||
| 1 medium green bell pepper, seeded and chopped | ||
| ½ c. chopped green onion | ||
| 1 (15 oz) can Hy-Vee whole kernel corn, drained | ||
| 1 (2.3 oz) pkg Hy-Vee pre-cooked bacon |
Directions
- Prepare corn muffin mix according to package directions. Cool completely and tear into bite-size pieces.
- In a medium mixing bowl, combine mayonnaise, sweet pickles and pickle juice. Whisk to blend.
- In a large glass bowl, layer 1/2 of each corn muffins, tomatoes, green bell pepper, green onion and corn. Top with 1/2 of the mayonnaise mixture. Repeat layers.
- Heat bacon in microwave to crisp, about 30 seconds. Crumble and sprinkle over top of salad.
- Cover and refrigerate 2 to 3 hours before serving.
Nutrition facts
Servings
Amounts Per Serving
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 25%
0%
Iron 4%
0%
Calcium 2%