Cornbread Salad
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A american take on cornbread salad, written step by step so it's easy to follow built around good pork and pantry staples.
Ingredients
- 2 pkg. Jiffy cornbread mix, cooked, cooled and crumbled
- 1 1/2 c. chopped onion
- 1 medium green pepper, chopped
- 3 medium firm tomatoes
- 8 to 10 slices bacon, cooked, drained and crumbled
- 1 1/2 c. cubed light Velveeta cheese
- 1 1/2 c. salad dressing or mayo
- 2 Tbsp. mustard
- salt and pepper to taste
Method
Mix well and let set overnight.
Will make 2 quarts and 1 pint.
You can cut this in half.
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