Bake cornbread, using 2 cup of cornmeal; prepare according to package. Layer cornbread, bacon, onions, peppers, and tomatoes in large bowl. Sprinkle with salt, pepper, and pickles. Combine mayonnaise, juice, and sugar; blend. Drizzle over salad and toss.
Crumble cooked cornbread. Add onions, peppers and tomatoes, Mix thoroughly. Add mayonnaise and mix again. Fry 10 strips of bacon until crisp, then drain. Press cornbread mixture into a baking dish and crumble bacon bits on top. Refrigerate. Serve on lettuce leaf.
By cookiemom1 from Gilmer, TX
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