Cornbread Salad

8 ingredients
3 steps

Ingredients

  • 8 cornbread muffins
  • 1 (8 oz.) can green peas, drained
  • 1 (11 oz.) can Mexicorn, drained
  • 2 hard-boiled eggs, chopped
  • 1/2 large bell pepper, chopped
  • 1/2 large onion, chopped
  • 3/4 c. mayonnaise
  • salt and pepper

Directions

  1. 1
    Crumble the muffins into a bowl.
  2. 2
    Add the peas, Mexicorn, eggs, pepper, onion, mayonnaise and salt and pepper to taste. Toss lightly.
  3. 3
    Refrigerate and serve cold. Yield: 8 servings.

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