Cornbread Salad

  • 5 cups cornbread, cooked and cubed
    Cornbread Salad

    Photography by Todd Stone
    Recipe by Lara Lyn Carter

  • 3 cups diced fresh tomatoes
  • 1 cup Vidalia onion or sweet onion, chopped
  • 1 cup chopped green and yellow bell pepper
  • 12 slices of bacon, cooked crisply and crumbled
  • 1/2 cup Parmesan cheese
  • 1 cup mayonnaise
  • 1/4 cup whole milk
  •  1/2 cup sweet pickle relish with juice

Layer cornbread, tomato, onion, peppers, bacon and cheese in a bowl. Mix mayonnaise, milk and pickle relish together and pour over top. Toss together just before serving. Serve at room temperature or chilled. This family favorite makes a beautiful presentation when layered in a glass bowl.