Fresh Cornbread Salad
(10-12 Servings)
- 1 pkg. "JIFFY" Corn Muffin Mix
- 1 small head lettuce
- 1 cup shredded carrots
- 1 large tomato
- 1 small onion
- 1 red pepper
- 1 lb. bacon, cooked (crumbled)
- 1 cup frozen peas, thawed
- 1 cup shredded cheddar cheese
- 8 oz. mayonnaise
Preheat oven to 400º.
Prepare and bake cornbread as directed on package. Set aside to cool completely. Shred lettuce into a large bowl and add carrots. Finely dice tomato, onion and red pepper. Mix in with lettuce and carrots. Add cooked bacon, peas and cheese. Stir in mayonnaise and mix well. Crumble cooled cornbread. Fold into salad, mix well. Place in refrigerator and chill.
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