Summertime Cornbread Dressing Recipe

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Summertime Cornbread Dressing

Karla Harkins

By
@Karla_Harkins

A friend gave me this recipe and it has become a favorite of my husband's. It is very good with a pot of pinto beans and sliced cantaloupe during the hot summer months. It is also good in the cooler months, too, of course. Keeps well, too.


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Serves:

around 12, depending on appetite

Prep:

30 Min

Cook:

30 Min

Ingredients

2 pkg
mexican cornbread, prepared as directed, cooled and crumbled
1 lb
bacon, cooked and crumbled
1
purple onion, chopped
1
bell pepper, chopped
1-2
tomatoes, chopped
1 c
real mayonaise, not salad dressing--or as to taste

Directions Step-By-Step

1
Prepare cornbread and cool until able to handle. Meanwhile, cook bacon and crumble. Put into large bowl suitable for serving.
2
Add all chopped vegetables to cornbread and bacon mixture, stir well. I add the juices that come from chopping the tomatoes, too.
3
Add mayonaise and stir all together. You want the consistency to be that of a soft cornbread dressing. You may add more to your individual taste. Salt and pepper to taste. Eat now or chill before eating. Your choice. Good the next day, too.
4
You can also adjust servings by cooking more packages, or less, of Mexican cornbread. Adjust amounts of bacon and vegetables to your taste, also. Sometimes I add cheese cubes and jalapeno peppers, depends on my mood that day! Very easy to adapt to your family's tastes. Enjoy!!