Cornbread Salad

Name: Cornbread Salad
Ingredients: 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; 1 cup mayonnaise; salt and pepper

9 ingredients

11 steps

Ingredients

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
1 cup mayonnaise
salt and pepper

Directions

1

Prepare Cornbread according to package directions, adding Ranch seasoning and Cavendar's to mix.
2

I usually add 3 tablespoon of Cavendar's, but love the flavor and have been known to add more.
3

Bake according to package directions, cool.
4

(Can be prepared a day ahead) Crumble Cornbread in a large bowl.
5

Add bacon, onions, and peppers.
6

Stir well.
7

Add mayo 1/4 cup at a time until cornbread begins to bind.
8

Usually takes 1 cup, may take less.
9

Taste and season with salt and pepper.
10

Add tomatoes and stir again.
11

Taste again adjust for dryness by adding more mayo tablespoons at a time.