2 pkgs. jalapeno cornbread
1 med. onion, chopped
1 lg. tomato
1 med. bell pepper
Garlic salt & Pepper to taste
1 pt. jar Hellmann's mayonnaise

Mix, cook and set aside cornbread to cool. In a large bowl place a chopped onion, tomato and pepper. Add garlic salt and pepper to taste. To this add mayo and mix well. Then crumble cooled cornbread and mix well. Delicious served with beans. (Even better the next day if there's any left.) You can add a can of drained whole kernel corn to cornbread mixture. Refrigerate the leftovers.