Cornbread salad is a Southern staple found on most every table at church pot lucks, family reunions and the like. And just like chicken and dressing, almost every cook has their own version. This is not a dish that there is a tried and true "official" recipe. Feel free to use mayonnaise, mayonnaise/sour cream mix or Ranch dressing as your dressing for the salad.
This is the Lolly Version of Cornbread Salad
2 boxes of Jiffy yellow cornbread mixed cooked according to package directions and crumbled into a large bowl
1 large green bell pepper, diced
1/2 cup diced pimentos, drained
3 large green onions, thinly sliced (include the greens!)
3/4 cup quartered grape tomatoes
1 can shoe peg corn, drained
1 1/2 cup mayonnaise
1 cup finely shredded Cheddar cheese
5 slices bacon, cooked, cooled and crumbled
Combine the crumbled cornbread and the next five ingredients.
Mix in the mayonnaise until well combined. Refrigerate until ready to serve.
Place in your serving bowl or platter and top with cheese and bacon.
You can also add green peas, pickle relish, chopped boiled eggs.
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