Recipe

Cornbread Salad Recipe


Cornbread Salad Recipe
This dish is different and the variations are many. Feel free to substitute what you have or like. Great side dish.

Chefjeb

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Ingredients
  • 1 package (8.5 oz.) cornbread mix
  • 4 chopped green onions
  • 1 large tomato, chopped
  • 1/4 cup toasted pecans
  • Salt, pepper
  • 2 boiled eggs, chopped
  • 1 bell pepper, chopped (color of your choice)
  • 6 or 8 slices bacon, cooked crisp and crumbled
  • 1/2 cup mayonnaise
  • 2 finely chopped jalapeno peppers (optional)

Directions
  1. Cook cornbread according to package directions
  2. Crumble cornbread and add all other ingredients.
  3. Serve over bed or leaf of lettuce
  4. Note: If you have leftover cornbread from another meal, use about 1 1/2 or 2 cups.

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Comments


THIS SOUNDS REALLY GOOD!!!
~GEM~


This is really good. I had heard about it for years, but never tried it until recently. This is a good recipe.


I used to serve a very similar recipe at the Wildflower Cafe and everyone loved it. Hadn't thought of it in a while, I think I'll try your version.

UPDATE: Ok, that's chilling in the fridge and I threw in some celery too. Cooking a big pot of beans to go with. Hope it makes it till dinner! :-) Yummmmmy.


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