Recipe - Cornbread Salad (Tennessee Style)

1 8inch cake of cornbread
1 cn Red kidney beans or chili
beans
1 cup Chopped tomatoes
1 pound Fried crisp bacon; crumbled
1 cup Chopped bell peppers
2 bn Green onions; chopped
1 One half cup Mayonnaise
One half cup Pickle juice
Pickles as desired

In large casserole dish, crumble cornbread (not too fine), drain beans and
spread over cornbread. Next spread the tomatoes, peppers, onions and
pickles. Spread bacon over top of this and set aside. Mix mayonnaise and
pickle juiceblend well. (Use more pickle juice if desired) Pour this over
the layers of vegetables and cornbread. It is ready to serve.

Posted to EATL Digest by Perry Greene palgreen@HIWAAY.NET on Dec 22,
1997