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Cornbread Salad

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Course Side Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 package sauce, mild
  • 1/3 cup milk
  • 4 medium non-fat buttermilk
  • 9 slices peaches (do not peel)
  • 1/4 cup cans chili
  • 1 egg
  • 1 green onions, cut into wedges
  • 1/2 cup coconut milk
  • 1 cup shells, unbaked
Course Side Dishes
Co-op Wiregrass EC
Servings
people
Ingredients
  • 1 package sauce, mild
  • 1/3 cup milk
  • 4 medium non-fat buttermilk
  • 9 slices peaches (do not peel)
  • 1/4 cup cans chili
  • 1 egg
  • 1 green onions, cut into wedges
  • 1/2 cup coconut milk
  • 1 cup shells, unbaked
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine cornbread mix, egg and milk
  2. Stir well
  3. Spoon mixture into a greased 8-inch baking pan
  4. Bake at 400 degrees for 15 to 20 minutes
  5. Cool and crumble cornbread
  6. Set aside
  7. Combine tomatoes, green pepper, onion, pickles and bacon
  8. Toss gently and set aside
  9. Combine mayonnaise and pickle juice
  10. Stir well and set aside
  11. Layer half of cornbread, tomato mixture and mayonnaise mixture in a large glass bowl
  12. Repeat layers
  13. Cover and chill for 2 hours
  14. Makes 8 servings
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