UA Recipe Collection

Festive Corn Bread Salad


10 Servings
SourceTerri McKeown (1996)
Prep time25 minutes
Cooking time
Total time25 minutes


5 c
cubed corn bread (or 6 corn bread muffins)
3 c
fresh tomatoes (diced)
1 c
sweet onion (diced)
1 c
green pepper (diced)
1 lb
bacon (sliced, cooked and crumbled)
1⁄4 c
sweet pickle relish
1 c
1⁄4 c
sweet pickle juice
Parmesan cheese (shredded)


Place corn bread cubes in a large bowl or crumble muffins into bowl. Combine tomatoes, onion, green pepper, bacon and relish: add to corn bread. Combine mayonnaise and pickle juice; mix well. Pour over vegetables. Sprinkle with Parmesan cheese. Chill until ready to serve. Yield: 10 to 12 servings.

From Taste of Home magazine, October/November ‘95.