Cornbread Salad

Note:  Another really great potluck food is cornbread salad.    Sounds really weird, but it is so delish!    If you have never tried cornbread salad, I challenge you to make some and invite friends over to try it with you.

Cornbread Salad

Ingredients
1 cup of mayonnaise
1 cup of sour cream
1 envelope of Ranch dressing mix
2 teaspoons of sweet pickle juice

2 (6 to 8 ounce) packages of Jiffy Mix or half a pan of homemade cornbread
2 cans of black-eyed peas or pinto beans, rinsed and drained
2 cans of whole kernel corn, drained
1 cup of chopped red onion
1 cup of chopped green bell pepper
1/2 cup of chopped sweet pickles (optional)
1/4 cup of chopped pickled jalapeño
1 cup of chopped turkey, chicken or ham
2 medium tomatoes, chopped
2 cups of shredded cheddar cheese
10 slices of bacon, cooked crisp and crumbled

Directions

Mix together mayo, sour cream, Ranch dressing, and sweet pickle juice.  This creates the dressing for your salad.     Set aside.  Prepare cornbread and let cool completely.    Crumble cornbread into either a trifle bowl or a 9 x 13 glass pan.   Layer black eyed peas, corn, onion, bell pepper, pickles, jalapeno, turkey, tomato, and cheese on top of the crumbled cornbread.     Pour dressing evenly on top.    Cover tightly and put in the refrigerator overnight.   However, it is best if you can leave it in the refrigerator for 24 hours.  

Before you serve, top with bacon.