2 pkgs. cornbread mix (Jiffy)
1 c. chopped celery
2 tomatoes, diced
1 c. chopped bell pepper
1 c. mayonnaise
1 bunch green onions, chopped
1 can whole kernel corn, drained

Bake cornbread according to package directions. Cool. Finely crumble into large bowl. Add other ingredients and mix well. Refrigerate. May be kept several days in refrigerator.