Thursday, May 28, 2009

Cornbread Salad

THIS IS A GREAT SALAD, AND ONE OF THOSE THAT TASTES BETTER THE NEXT DAY. PERFECT FOR POTLUCKS AND PICNICS
(remember to keep cold as it contains mayo)


1 Pan of Cooked Cornbread -5 Box of Jiffy (prepare accd to package directions)
20 Slices Bacon, cooked and crumbled
3 Cups Chopped Firm Tomatoes
1 1/2 Cup Chopped Green Onions
1 Teaspoon Pepper
2 1/2 Cups Mayonnaise






Crumble the cornbread in a large mixing bowl. Add the bacon, tomatoes, onion, and pepper. Toss to combine. Add the mayonnaise, stirring gently to moisten the salad. Add additional mayonnaise, as desired. Cover tightly with plastic wrap and refrigerate at least 2 hours to blend flavors. Serve cold. Just add enough may to stick together. Do not want it to be mushy!

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