Cornbread Salad

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.
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CORNBREAD SALAD
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.
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It sounds unusual, but give it a try. If you like cornbread, you'll probably like this salad.