30 min.
Preparation time
Preparation: 10 min.
Cooking: 20 min.
Gaps: no
Total: 30 min.
Servings
Serve: 8 persons
Weight Per Serving: 299g
Price Per Serving: 1.67$
840kcal
Nutrition
Calories: 840kcal
Protein: 6.85%
Fat: 67.48%
Carbs: 25.67%
Ingredients
- 1 pound bacon
- 16 ounces just-add-water cornbread mix
- 2 eggs
- 1 bell pepper green finely chopped
- 1.5 cups mayonnaise
- 0.7 cup milk
- 1 onion finely chopped
- 1 cup pickle sweet chopped
- 1 cup pickle sweet chopped
- 0.5 cup juice of 1 mandarin (cut crosswise then tablespoon into jar over a strainer) sweet
- 2 tomatoes diced
Equipment
- bowl
- frying pan
- oven
- knife
- whisk
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
- Combine the cornbread muffin mix, eggs and milk, stir until just combined.
- Pour batter into the prepared pan.
- Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool. Once cool crumble into bite-size chunks.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown.
- Drain, crumble and set aside.
- Whisk together the pickle juice and mayonnaise.
- In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles.
- Drizzle with 1/2 of the dressing and repeat. Top with bacon and chill for 1 hour.
Nutrition Facts
Properties
Nutrition Score
18.850434759389%
Flavonoids
Nutrients percent of daily need