Cornbread Salad

This is wonderful anytime of the year. I can hardly put away the cornbread recipe in my sister's recipe file box before having to make more Cornbread Salad. Cooking time is for cornbread.

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups  cornbread (we use Hodgson's Mill Yellow, do not use sweet)
• 3  tablespoons flour
• 1 1⁄2 teaspoons baking powder
• 1  teaspoon salt
• 2  tablespoons shortening (bacon drippings or shortening)
• 1 1⁄4 cups evaporated milk (half water, half e.milk)
• 1  egg
• 1⁄2 teaspoon sugar

• Add to baked cooled cornbread

• 5  hard-boiled eggs
• 1  lb bacon, cooked and crumbled
• 1  tomatoes, chopped
• 1  bell pepper, chopped
• 3 -6  green onions, chopped
• 2 -3  stalks celery, chopped
• 3 -4  tablespoons mayonnaise

Directions

1. Cook bacon first, then cornbread.
2. Cornbread baked in oven in heavy black iron pot uncovered.
3. Put the 2 T shortening or bacon drippings in hot iron pot let melt then pour into cornbread batter and mix.
4. Pour into hot skillet.
5. Bake cornbread for 25 minutes at 400 degrees.
6. While cornbread bakes chop the egg, bacon, tomato, bell pepper, onions and celery.
7. Let cornbread cool, crumble into bite size pieces.
8. Fold in all ingredients.
9. Refrigerate.