I call this one Confetti Cornbread Salad because if you take the time to dice all the veggies the same size as the shoepeg corn, it resembles little pieces of confetti in the salad. This is a very colorful, delicious cornbread salad that stretches to feed a lot of guests at cookouts or potluck meals.
2 boxes Jiffy Cornbread mix, prepared as directed on box, cooled, and crumbled into a large bowl
1 large green bell pepper, seeded and diced
1 large red bell pepper, seeded and diced
1/2 cup diced Vidalia onion (or other mild onion)
1 can of shoepeg corn, drained
salt and pepper to taste
1 1/2 - 2 cups mayonnaise
1 cup finely shredded sharp cheddar cheese
4 - 5 pieces of cooked bacon, crumbled
Combine first seven ingredients in a large bowl. Depending on your preference, you may want to add a little more or less mayonnaise. I like adding just enough to hold it together. You don't want it too wet.
Refrigerate until time to serve and then top with the cheese and bacon. Enjoy!