yield: 8 servings
prep time: 20 minutes (not including time to make cornbread), plus 2 hours to chill
I just had to develop a cornbread salad for this book. You may not have heard of it before, but Grandma Ida Mae made it for every holiday and family gathering. We loved it! In my research, I found many different versions of cornbread salad. I kept mine as close to hers as I could.
• 1 recipe Skillet Cornbread (here), cooled
• 10 slices bacon, cooked and crumbled
• 2 medium tomatoes, seeded and diced
• ½ cup diced green bell peppers
• 1 green onion, sliced
• 1 cup mayonnaise
• ½ cup dill relish
• ½ cup dill pickle juice
• ⅛ teaspoon liquid stevia
• Salt and ground black pepper
1. Crumble the cornbread into bite-sized pieces and place in a large bowl. Put the bacon, tomatoes, green peppers, and green onion in the bowl with the cornbread and gently stir with a spoon.
2. In a small bowl, mix together the mayonnaise, relish, pickle juice, and stevia. Pour over the cornbread mixture and gently stir until well combined. Season to taste with salt and pepper.
3. Place the salad in the refrigerator to chill for at least 2 hours before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
