Aunt Kim’s Cornbread Salad
This one takes me right back to my Mamaw McCaulley's table on Sunday afternoons where I have precious memories of family, good times, and good food. And this was always one of my favorites but I've just recently got the recipe from my aunt for it. It's a great way to use any leftover cornbread you might have and everything else in it is just a staple in pretty much everyone's fridge. It's so easy and delicious and I hope you love it too!
Ingredients
Instructions
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Step 1
In a large bowl crumble up the cornbread into crumbs and very small pieces and add in the onions, peppers, pickles, mayo, and pickle juice. The mixture needs to be very moist so you will probably need to adjust the amount of mayo and pickle juice you use. Cover and refrigerate for a couple of hours. Top with the diced tomatoes when ready to serve, enjoy!
