Everyone knows I love cornbread. During the winter there's nothing better than a hot pan of cornbread to warm you up. Eat it slathered in butter or crumbled into soup. It's hearty and filling.
During the summer, however, I like cool foods. This recipe is a great way to have cornbread when you don't need to warm up. It's a great way to use up leftover cornbread, too. When my Mama originally got the recipe and began making this salad, we couldn't get enough of it.
from the recipes of Elizabeth "Betty" Anthony
1 pan cornbread, crumbled
6 slices bacon, cooked & crumbled
1 tomato, chopped
1 bell pepper, chopped
1 onion, chopped
mayonnaise to taste
Mix and serve immediately! This one isn't very good after it sits a while, the cornbread goes all mushy.
Variation: sometimes I add 1 cucumber, chopped, 1 can whole kernel corn, drained, 1 pkg shredded cheddar cheese, and top with 8 oz Ranch dressing. A hard boiled egg or two, chopped is a good addition, too.
It sounds unusual, but give it a try. If you like cornbread, you'll probably like this salad.