Cornbread Salad


  • 1 skillet cornbread
  • 1 cup bell pepper (chopped)
  • 1 bunch green onions (chopped)
  • 1 cup whole kernel corn (drained)
  • 1 cup celery (chopped)
  • 1½-2 cups mayo
  • 2 tomatoes (diced)


Bake cornbread; cool. Finely crumble into large mixing bowl. Add other ingredients in with cornbread. Mix well. Refrigerate. Will keep several days.

Note: Do not substitute salad dressing for real mayo!

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