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Course : Salad
Type of Prep : Chill
Cuisine : Southern, U.S. Regional
 
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Corn Bread Salad

From Diana Rattray,
Your Guide to Southern Food.
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Cornbread salad with chopped tomatoes, hard-cooked eggs, and mayonnaise, along with other vegetables, bacon, and prepared crumbled cornbread.

INGREDIENTS:

  • 1 skillet or pan of cornbread, baked and cooled
  • 7 to 9 slices bacon, cooked until crispy, drained and crumbled
  • 1/2 cup chopped onion
  • 1/2 to 1 cup green bell pepper, chopped
  • 2 large tomatoes, chopped
  • 1 to 2 hard-cooked eggs, chopped
  • 1 cup mayonnaise, or to moisten
  • salt and pepper, to taste

PREPARATION:

Crumble corn bread; add bacon, onion, peppers, tomatoes, and hard-cooked eggs. Gently stir in mayonnaise until well moistened, as much or as little as desired. Taste and add salt and pepper, to taste. Chill for at least a few hours, until serving. Serves 6 to 8.

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