Saturday, June 13, 2015

Cornbread Salad

I know what your thinking, I thought the same thing, trust me.. But it is so good, you just have to try it..
 Mz. B
1 pan cornbread
1 cup diced onions
1 bell pepper, seeded, diced
1 cup diced tomatoes
1 can (15 oz.) whole kernel corn, drained
1 lb. bacon, cooked until crisp, crumbled
2 - 3 cups mayonnaise (originally posted using 2)
      Bake cornbread.  Cool; crumble and place in large bowl.  Add in onions, bell pepper, diced tomatoes, corn, and bacon.  Stir until well combined.  In a separate bowl, place mayonnaise and ranch mix (If using).  Stir until well blended.  (Skip if using plain mayonnaise).  Add mayonnaise mixture to salad, stir until fully mixed.  Cover, refrigerate at least 2 hours before serving
Linda Says:  There are lots of ways to adjust this to suit your own taste by adding or leaving out ingredients.  Corn or pinto beans (drained) can be added, as can diced pickles, black olives or grated cheddar.  I prefer more plain one, but with all that lovely mayonnaise, there isn't much that can mess it up.

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