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