Cornbread Salad


1 8 ½ oz pkg Martha White Buttermilk Corn Bread mix
½ cup sweet pickle cubes with 2 TBSP juice
½ cup each, onion and green pepper, chopped
2 tomatoes, peeled, seeded and chopped
1 lb milk sausage (or 1 lb fully cooked ham, cubed into small cubes)
½ cup mayonnaise


Prepare cornbread according to package directions and bake in an 8x8" pan. Allow to cool, then crumble. Cook the sausage, crumbling it as it cooks. Drain very well. Add all remaining ingredients to the crumbled bread and mix thoroughly. Chill and serve.

Any good cornbread mix will work for this. Jiffy is good. Our make your own cornbread by mixing 2 cups self rising corn meal mix with 1 1/2 cups milk. Bake in a 400 deg oven about 25 minutes or until brown. An iron skillet is great for cornbread. The more it is seasoned the better it will work. Grease it generously. If you do not have an iron skillet, a dark colored square pan will do.