Bacon Cornbread Salad
Makes 6-8 Servings
  • 3 cups cubed cornbread, toasted
  • 12 slices bacon, cooked and crumbled
  • 1½ cups halved grape tomatoes
  • 1 cup chopped celery
  • ½ cup diced red onion
  • ½ cup chopped thick-cut dill pickles
  • 1 cup mayonnaise
  • ¼ cup dill pickle juice
  • 2 tablespoons stone-ground mustard
  • Garnish: ground black pepper
  1. In a large bowl, gently combine cornbread, bacon, tomatoes, celery, onion, and pickles.
  2. In a small bowl, whisk together mayonnaise, pickle juice, and mustard. Pour half of dressing over salad, tossing gently to coat. Serve with remaining dressing. Garnish with pepper, if desired.
Recipe by Taste of the South at