Recipe By Amy Hughes
Published Feb 19th
Prep 10m Cook 20m Additional - Ready In 30m
Servings 8 servings Calories 807.6

Layers of cornbread, pickles, tomatoes, bell peppers and onions with a mayo dressing. Delicious!

Recipe Ingredients

  • 16 ounces cornbread muffin mix
  • 2 eggs
  • ⅓ cup milk
  • 1 pound bacon
  • ½ cup sweet pickle juice
  • 1 ½ cups mayonnaise
  • 1 onion, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 tomatoes, diced
  • 1 cup chopped sweet pickle

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  2. 2 Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan.
  3. 3 Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool. Once cool crumble into bite-size chunks.
  4. 4 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  5. 5 Whisk together the pickle juice and mayonnaise.
  6. 6 In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles. Drizzle with 1/2 of the dressing and repeat. Top with bacon and chill for 1 hour.

Nutrition Facts

  • Calories 807.6
  • Carbohydrate 40.9 g
  • Cholesterol 137 mg
  • Fat 65.8 g
  • Fiber 2.3 g
  • Protein 13.9 g
  • Saturated Fat 15.6 g
  • Sodium 1297.4 mg
  • Sugar 10.8 g


  1. This was ok. I brought it to a family reunion and people liked it but I personally didn't care for it all that much. Just a little too dry and bland. Maybe as one reviewer did I should have used less cornbread. It's different though and pretty.
  2. The ruler I use for the success of a recipe is "how many copies of this recipe do people want?" This recipe was a total success. At least four people at the dinner asked for it. I used green/orange bell pepper (for added color)and made the corn bread in a cast iron skillet in the - Read more ...
  3. When I first read this recipe I thought it sounded a little strange but we love corn bread and this salad was so good. My family just loved it. You just have to try it.
  4. I have made this recipe 4 times now and every time it has been a huge success. I make my own cornbread recipe and just put it in a 9x13 pan as I find this just as fast and probably wouldn't always have the mix in the house. Even the kids loved it. It is - Read more ...
  5. After fixing this for a Ladies' Luncheon everyone asked me for this recipe! I think that the sweet pickles and juice are the secret to this dish. I use real bacon pieces instead of cooking bacon and just mix all ingredients together in a bowl. It is just as good and cuts the prep time!
  6. This is a great recipe for church and family dinners. It is very pretty when prepared in a clear glass bowl.
  7. I always make too much cornbread. Tasty way to use these leftovers and my husband LOVES it.
  8. My family and I did not care for this recipe. Other recipes I have tried like this also had some pinto beans and lots of other ingredients. This recipe needs alot of help so you can taste more than corn bread and onions. Its a lot of work for not much taste.
  9. I am not welcome at my husband's family functions UNLESS I bring this salad. Tried it for a Thanksgiving dinner a few years ago and it was a HUGE hit. There is significant prep involved but I now use a mini-chopper which helps cut donwn on the chopping time. I do use a little less - Read more ...

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