Cornbread Salad |
| Name: |
Tonya Turner |
| Base: |
Naval Station Norfolk |
| Recipe: |
1 pkg Jiffy cornmeal mix, 1 cup chopped bell pepper, 1 cup chopped onion, 1 cup chopped dill pickles, 1 cup mayonnaise, 1/4 cup pickle juice, 3 cups chopped tomato, bacon (as much as desired) and ham (as much as desired)
Prepare cornbread as directed on box. Crumble half in the bottom of a casserole dish. Mix pepper, onions, pickles, mayonnaise, pickle juice, tomatoes and ham - pour half of the mixture over cornbread. Layer the rest of the cornbread and top with remaining mixture. Crumble cooked bacon on top and serve.
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