This is a print preview of "Cornbread Salad" recipe.

Cornbread Salad Recipe
by Global Cookbook

Cornbread Salad
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  Servings: 1


  • 1 pkt Jiffy cornbread, prepared
  • 1/2 c. Green onions, minced
  • 1/2 c. Green peppers, minced
  • 1/2 c. Tomatoes, minced
  • 1/2 c. Mayonnaise
  • 1/4 c. Creamy cucumber salad dressing
  • 1/2 tsp Salt
  • 2 tsp Mustard


  1. Crumble cornbread into bowl. Add in onions, green pepper, and tomatoes; toss to mix. Blend mayonnaise, salad dressing, salt and mustard in a a small bowl. Pour over cornbread mix, mix well. Chill
  2. Tootie Notes: There was a day when I would bake corn bread from scratch, stir up a jar of my own mayo and a jar of my own cucumber dressing. The mayo and dressing I would keep on hand for other recipes and replace them as needed. Well, my daughter's have pushed me into the quick cook world.
  3. This has been adapted from my original scratch cornbread salad recipe. I have tried this several different ways. I have used the dijon and dijonnaise mustards. BUT-to each his own, I use only Hellman's Real Mayonnaise-so, maybe you like another type-which is fine with me!