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| CORNBREAD SALAD | |
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2 pans cooked cornbread 2 1/2 - 3 c. chopped celery 2 bunches green onions, chopped, including tops 3/4 c. chopped bell pepper 1 sm. jar diced pimientos, drained 3 or 4 boiled eggs, chopped 1/2 lb. bacon, fried crisp & crumbled 1 1/2 c. shredded cheese, colby or cheddar 1 c. diced fresh tomatoes Mayonnaise or salad dressing Cool cornbread and crumble. Add rest of ingredients and mix with mayonnaise or salad dressing. Takes about 1 quart. | |
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recipe reviews #1410
Julie says:
This is so refreshingly different and delicious. Instead of pimientos, I used fresh from the garden red ripe Anaheim peppers! I didn't have time to do boiled eggs and I left out the cheese since we were having something else that was cheesy. This is a versatile recipe that I highly recommend. Another tip is to use Martha White sweet yellow cornbread mix. Yum!
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