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.
★★★★★ 1 vote
around 12, depending on appetite
mexican cornbread, prepared as directed, cooled and crumbled
bacon, cooked and crumbled
purple onion, chopped
bell pepper, chopped
real mayonaise, not salad dressing--or as to taste
1Prepare cornbread and cool until able to handle. Meanwhile, cook bacon and crumble. Put into large bowl suitable for serving.
2Add all chopped vegetables to cornbread and bacon mixture, stir well. I add the juices that come from chopping the tomatoes, too.
3Add 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.
4You 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!!