Corn Bread Salad

By beanie

Ingredients

• 1 box (8.5 ounces) corn muffin mix (such as Jiffy)
• 1 egg
• 1/2 cup milk
• 6 slices bacon, cooked and crumbled
• 4 plum tomatoes, seeded and chopped
• 3 scallions, thinly sliced
• 1 green pepper, seeded and chopped
• 1/2 cup small sweet pickles (about 7), finely chopped
• 1 cup light mayonnaise
• 1/4 cup sweet pickle juice

Details

Servings 8

Preparation

Step 1

Heat oven to 400°. Coat an 8 x 8 x 2-inch baking pan with
nonstick cooking spray; set aside.

In a small bowl, stir together muffin mix, egg and milk. Pour into prepared baking pan and bake at 400° for 18 to
22 minutes or until lightly browned. Remove to a rack and cool completely.

Cut corn bread into 1-inch cubes and place on a rimmed
baking sheet. Bake cubes at 400° for 10 minutes, stirring
halfway through or until lightly toasted. Remove from oven and cool completely.

Stir together bacon, tomatoes, scallions, green pepper and pickles. In a small bowl, stir together mayonnaise and pickle juice. In a large serving bowl, place half of the corn bread cubes at the bottom, then top with half of mayonnaise mixture and half of tomato mixture; repeat layers one more time. Chill 1 hour before serving.