Cornbread Salad
Breads, Pork, Vegetables
Photo: Heather Bilyeu
Submitted by Gloria Kiser: Consumer-member of Grayson RECC
Ingredients
- 6 hard-boiled eggs, diced
- 1 square or standard cast iron pan of cornbread, prepared, diced and crumbled
- 1 medium green bell pepper, diced
- 2 medium tomatoes, diced
- 1 medium sweet onion, diced
- 1 lb bacon, cooked and crumbled
- 2–3 C mayonnaise
Directions
Prepare and dice hard-boiled eggs. Make cornbread using your desired recipe or a store-bought version. In a large bowl, combine all the ingredients, except mayonnaise, and stir. Add 2 cups mayonnaise, then mix, adding more as needed until salad is moist and comes together. Place in large serving bowl, cover with plastic wrap and place in fridge to chill overnight. Yields 10 servings.
