Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Tennessee Cornbread Salad
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- #64489
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 package (6 ounce size) buttermilk cornbread mix
12 slices bacon
3 cups chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped onion
1/2 cup chopped sweet pickles, RESERVING
1/4 cup pickle brine
1 cup mayonnaise
directions
Prepare and bake cornbread as directed on package. Cool completely.
In large skillet, cook bacon over medium heat until crisp. Drain on paper towels. Crumble. Crumble half of cornbread into bottom of large serving bowl.
In another bowl, combine tomatoes, bell pepper, onions, pickles, and crumbled bacon; mix well. Spoon half of vegetable mixture over cornbread.
In small bowl, combine mayonnaise and reserved pickle liquid; mix well. Spread half of mixture over vegetables. Repeat layering with remaining cornbread, vegetables and dressing.
Cover tightly; refrigerate 2 to 3 hours before serving.
added by
LadySophieMelissa
nutrition data
380 calories, 31 grams fat, 25 grams carbohydrates, 6 grams protein per serving.
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reviews & comments
September 23, 2009
This is an excellent dish to take as a potluck. I brought back an empty bowl. Everyone loved it!