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Champaign County Farm Bureau

Assisting Families in Agriculture

Women’s Committee Recipe of the Month: November

submitted by Carol Froeschl

Corn Bread Salad

Print Recipe
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 boxes Jiffy Corn Muffin Mix
  • 1/2 cup sugar
  • 4 eggs
  • 1 cup mayonnaise
  • 1/2 cup sweet pickle juice
  • 1 small onion chopped
  • 1 green pepper chopped
  • 2 tomatoes cut up

Method
 

  1. Mix muffin mises with sugar and eggs.
  2. Bake as directed on box. This can be done the day before.
  3. About 6 to 8 hours before serving, mix crumbled up corn bread, onion, pepper, and tomatoes. Mix mayonnaise and pickle juice together.
  4. Mix in Corn bread mixture.
  5. Refrigerate until serving.