This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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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!