Last week I picked up a box of Krusteaz Cornbread mix. We were having a pot of beans and wanted to have cornbread. For some reason when I saw this box, it dawned on me that I had never made this brand before. Knowing that I do love the Krusteaz brand of other items like their muffin mixes, I decided to throw caution to the wind and get of out my comfort zone of just always making Jiffy cornbread. Actually, it was good, but maybe it is just me getting old and set in my ways, but I still like the Jiffy the best. BUT…..on the back of the box was this great sounding salad. So (please forgive me Krusteaz people) I will be making this recipe, but using Jiffy cornbread instead.
1 cup Mayonnaise
1/4 cup sweet pickle juice
3 cups baked Cornbread, cubed in 1″ squares
12 slices cooked bacon, crumbled
3 cups chopped tomatoes
1 cup finely diced celery
1 cup finely chopped purple onion (I think I will use 1/2 cup purple onion and 1/2 cup chopped green onion)
1/2 cup chopped sweet pickles
Dressing: Whisk together the mayo and juice and set aside.
Layer half of the cornbread in a large bowl. Combine remaining salad ingredients; spoon half over cornbread. Drizzle half of dressing over these vegetables. Repeat the layers. Chill 2-3 hours before serving.
Makes 12 servings