Cornbread Salad | Southern Plate

By Becky Jo

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 or black olives or grated cheddar. I prefer the more plain one but with all that lovely mayonnaise there isn't much that can mess it up.

Ingredients

• 1 pan cornbread (see recipe here or use a package of cornbread mix)
• 1 cup diced onions
• 1 bell pepper, seeded and diced
• 1 cup diced tomatoes
• 15 ounce can whole kernel corn, drained
• 1 pound bacon, cooked until crisp and crumbled
• 2-3 cups mayonnaise (I used two)
• Instructions

Details

Adapted from southernplate.com

Preparation

Step 1

Bake cornbread. Cool and 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 mayo and ranch mix (If using). Stir until well blended. Skip this step if using plain mayo.
Add mayonnaise mixture to salad and stir until fully mixed. Cover and refrigerate at least two hours before serving. ENJOY!