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Kentucky Living Home

Tammy's Cornbread Salad

from April 2014 Issue

Makes 12 servings

Gather it up

3 boxes Jiffy cornbread mix, plus ingredients to make cornbread
1⁄2 cup pureed onion
6 hard-boiled eggs, finely diced
1⁄2 cup sweet pickle relish
1 (4-ounce) jar pimentos, drained
3 tablespoons yellow mustard
1 1⁄2 cups mayonnaise
1 cup Miracle Whip
2 pounds hickory-smoked bacon, fried and crumbled
Salt and pepper to taste

Prepare the Jiffy cornbread according to the package directions and set aside to cool.

In a large bowl combine the onion, eggs, pickle relish, pimentos, mustard, mayonnaise, Miracle Whip, bacon, salt, and pepper. Mix until well-blended. Break up the cooled cornbread and stir into the prepared dressing. Refrigerate overnight for the best flavor.