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Cornbread Layer Salad Recipe

Cornbread Layer Salad Recipe

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Ingredients:

Serving

Directions:

Make Jiffy cornbread like this: Grease a 9 inch cast iron skillet or a 9 inch glass baking dish. Mix together first 5 ingredients (mix through shortening) and bake at 350°F for about 25 minutes or until a toothpick comes out clean and top is golden. Cool and break into pieces in a large bowl.
Meanwhile, in a separate bowl, mix together: chopped tomatoes, chopped Vidalia onion, cooked bacon pieces, chopped bell pepper and 1/2 cup sweet pickle relish.
In still yet another bowl, mix together mayo and pickle juice.
In a 13x9 glass pan that you have sprayed with nonstick, layer half of bread, half of vegetable mixture and half of mayo mixture, then layer once more in the same order. Cover and refrigerate for at least 3 hours. Overnight is fine.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	174.29 Kcal (730 kJ)
Calories from fat	85.9 Kcal
		% Daily Value*
Total Fat	9.54g	15%
Cholesterol	32.63mg	11%
Sodium	522.57mg	22%
Potassium	275.92mg	6%
Total Carbs	17.76g	6%
Sugars	10.85g	43%
Dietary Fiber	1.07g	4%
Protein	5.51g	11%
Vitamin C	22mg	37%
Vitamin A	0.3mg	10%
Iron	5.4mg	30%
Calcium	40.3mg	4%

Amount Per 100 g
Calories	101.04 Kcal (423 kJ)
Calories from fat	49.8 Kcal
		% Daily Value*
Total Fat	5.53g	15%
Cholesterol	18.92mg	11%
Sodium	302.95mg	22%
Potassium	159.96mg	6%
Total Carbs	10.29g	6%
Sugars	6.29g	43%
Dietary Fiber	0.62g	4%
Protein	3.2g	11%
Vitamin C	12.8mg	37%
Vitamin A	0.2mg	10%
Iron	3.1mg	30%
Calcium	23.3mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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