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Cornbread Salad

Submitted by: Jack Michael, Shelby Electric Cooperative
Course Salad
Servings 15


  • 3 cups baked cornbread crumbled
  • 1 cup cauliflower finely chopped
  • 1 cup broccoli finely chopped
  • 1 cup carrots shredded
  • 1 cup mild onion finely chopped
  • 1-1/2 cups Miracle Whip
  • 2 cups fresh tomatoes chopped
  • 1/4 cup cooked bacon crumbled


  • Bake cornbread and let cool, then crumble in bottom of a deep cake pan.
  • Spread cauliflower, broccoli and carrots over cornbread.
  • Spread with onion and tomatoes.
  • Top with Miracle Whip and spread to seal edges. Sprinkle with bacon.
  • Store in refrigerator until time to serve. Mix small amounts for each serving.


Nutrition information: 152 calories; 8.7g fat; 415mg sodium; 16.4g carbohydrates; 2.7g protein.