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Enjoy this recipe from Sunday Dinner at Grandma's.
Submitted by: Hope Davenport from Portland,TX
6-oz. pkg. cornbread mix
15-1/2 oz. can kidney beans, drained and rinsed
1 c. tomatoes, chopped
1 c. green peppers, chopped
2 bunches green onions, chopped
2 dill pickles, chopped
1 lb. bacon, crisply cooked and crumbled
1-1/2 c. mayonnaise
1/2 c. dill pickle juice
Bake cornbread mix according to package instructions. Cool; coarsely crumble into a large serving dish. Layer with beans, tomatoes, peppers, onions, pickles and bacon; set aside. Mix mayonnaise and pickle juice, blending well. Pour over layered salad and serve immediately. Serves 6. | |
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Bake cornbread mix according to package instructions. Cool; coarsely crumble into a large serving dish. Layer with beans, tomatoes, peppers, onions, pickles and bacon; set aside. Mix mayonnaise and pickle juice, blending well. Pour over layered salad and serve immediately. Serves 6. |
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