Mexican Cornbread Salad

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    Mexican Cornbread Salad

    Ingredients

    • 2 (6 oz.) pkgs. Mexican corn bread mix
    • 15 oz.s can whole kernel corn, undrained
    • 1 onion, chopped
    • 1 green pepper, chopped
    • 1 1/2 cup fresh tomatoes, chopped
    • 1/4 teaspoon celery seed or leaves
    • 1 cup grated Cheddar cheese
    • 4 to 5 slices bacon, fried and crumbled
    • 3 hard boiled eggs, chopped
    • 1 teaspoon Italian seasoning
    • 1 tbsp. parsley flakes (if desired)
    • 1 cup mayonnaise or buttermilk salad dressing
    • Salt and pepper to taste

    Instructions

    Make corn bread according to package directions. Cool and crumble into large bowl. Add other ingredients, mix in mayonnaise or dressing. Chill overnight and serve cold. Makes 10 to 12 servings.

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