Cornbread Salad

READY IN: 1hr 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    boxes Jiffy cornbread mix
  • Cavenders All Purpose Greek Seasoning
  • 2
    envelopes ranch dressing mix
  • 3
    cups grape tomatoes, cut in half
  • 1
    bunch green onion, sliced
  • 8
    strips bacon, cooked and crumbled
  • 2
    medium red peppers
  • salt and pepper

DIRECTIONS

  • Prepare Cornbread according to package directions, adding Ranch seasoning and Cavendar's to mix.
  • I usually add 3 tablespoon of Cavendar's, but love the flavor and have been known to add more.
  • Bake according to package directions, cool.
  • (Can be prepared a day ahead) Crumble Cornbread in a large bowl.
  • Add bacon, onions, and peppers.
  • Stir well.
  • Add mayo 1/4 cup at a time until cornbread begins to bind.
  • Usually takes 1 cup, may take less.
  • Taste and season with salt and pepper.
  • Add tomatoes and stir again.
  • Taste again adjust for dryness by adding more mayo tablespoons at a time.