2 (6 oz.) pkgs. Mexican cornbread mix
15 oz. can whole kernel corn, undrained
1 onion, chopped
1 green pepper, chopped
1 1/2 c. fresh tomatoes, chopped
1/4 tsp. celery seed or leaves
1 c. grated cheddar cheese
4 to 5 slices bacon, fried and crumbled
3 hard boiled eggs, chopped
1 tsp. Italian seasoning
Salt and pepper to taste
1 tbsp. parsley flakes (if desired)
1 c. mayonnaise or buttermilk dressing

Make cornbread read according to package directions. Cool and crumble into large bowl. Add other ingredients, mix in mayonnaise or dressing. Chill overnight and serve cold.

Makes 10 to 12 servings.