Try this Cornbread Salad (Tennessee Style) recipe, or contribute your own.
Suggest a better descriptionIn large casserole dish, crumble cornbread (not too fine), drain beans and spread over cornbread. Next spread the tomatoes, peppers, onions and pickles. Spread bacon over top of this and set aside. Mix mayonnaise and pickle juice--blend well. (Use more pickle juice if desired) Pour this over the layers of vegetables and cornbread. It is ready to serve. Posted to EAT-L Digest by Perry Greene
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Serving Size: 1 Serving (2007g) | ||
Recipe Makes: 1 | ||
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Calories: 5215 | ||
Calories from Fat: 3964 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 440.4g | 587 % | |
Saturated Fat 102.4g | 512 % | |
Monounsaturated Fat 154.7g | ||
Polyunsanturated Fat 150.8g | ||
Cholesterol 488.1mg | 150 % | |
Sodium 10310.6mg | 356 % | |
Potassium 2895.6mg | 76 % | |
Total Carbohydrate 250.8g | 74 % | |
Dietary Fiber 25.7g | 103 % | |
Sugars, other 225.2g | ||
Protein 81.3g | 116 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5215
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