Sort-Of-Like-Momma’s Cornbread Salad!

There are just some side dishes that are versatile enough to work with multiple meals.  Cornbread salad is one of these.  We’ve eaten it at Christmas with turkey, at Easter with ham, during the summer with ribs or burgers, and someone here might just eat it as a snack.  I won’t name names though.

Cornbread salad is also one of those dishes that you can modify to your own taste.  Don’t like raw onions?  Substitute with chives.  Don’t have sweet pickles?  (I didn’t…we’ve eaten all the ones that my grandmother gave me.)  Use bread and butter pickles.  (I guess you could also use dill, but it would definitely change the flavor.  If anybody tries it, let me know how it turns out!  We used bread and butter pickles that the Super Trooper made, along with some of the pickle juice out of the jar.  Yummy!!)  And of course, you can always throw in a little extra bacon if you happen to have some sitting around.  Or you could just make some extra bacon and eat it while you cook.  Got to keep your energy up to cook, right?!?

The best thing about this recipe is that it really isn’t all that difficult.  There is some chopping to it, but nothing too extreme.  You can even eat it a little warm if you just can’t wait, but the longer it sits, the better it tastes!

Sort-of-like-Momma's Cornbread Salad!

Cornbread Salad


3 boxes sweet corn muffin mix (I use Jiffy)

3 eggs

1 cup of milk

1 large onion, chopped

2-3 tomatoes, chopped

1 pound of bacon, fried crisp and crumbled

1 green pepper, chopped

1/2 cup sweet or bread and butter pickles, chopped

1 cup mayonnaise

1/2 cup pickle juice

1 Tablespoon of sugar

Mix the corn muffin mix, eggs, and milk and cook according to the package directions.  (You can also make your own cornbread and it doesn’t have to be sweet, that’s just what we like!)  I generally fry my bacon and chop my veggies while the cornbread is cooking.  Let the cornbread cool and crumble into a large bowl.

Mix onion, tomatoes, pickles, green pepper, and bacon into the crumbled cornbread.  Stir mayo, pickle juice, and sugar until well blended and pour over the cornbread/veggies.  Mix well.  Chill and serve.

That’s it.  Nothing too complicated and if you can sucker/guilt someone else into chopping the veggies, all the better!!!

Now it’s your turn to share:  What is your favorite side dish or salad?  I’d really like to know.  : )





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  1. Christy Peeples DuBois says:

    This sounds so yummy and I have never heard of cornbread salad, and I love cornbread. I will be making this soon.

    • Yay! I hope you like it. I love it with the sweet corn muffin mix because it’s easier and I like a little sweetness with my salty/savory! If you don’t like that, it’s also really good with regular cornbread. Let me know what you think when you make it!