summertime cornbread dressing

Name: Summertime Cornbread Dressing
Prep time: 30 min
Cook time: 30 min
Ingredients: 2 package(s) mexican cornbread, prepared as directed, cooled and crumbled; 1 pound(s) bacon, cooked and crumbled; 1 - purple onion, chopped; 1 - bell pepper, chopped; 1-2 - tomatoes, chopped; 1 cup(s) real mayonaise, not salad dressing--or as to taste

(1 RATING)

69 Pinches

Karla Harkins

Saginaw, TX

Updated on Jan 24, 2013

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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prep time 30 Min

cook time 30 Min

method ---

yield around 12, depending on appetite

Ingredients

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

How To Make summertime cornbread dressing

Step 1

Prepare cornbread and cool until able to handle. Meanwhile, cook bacon and crumble. Put into large bowl suitable for serving.

Step 2

Add all chopped vegetables to cornbread and bacon mixture, stir well. I add the juices that come from chopping the tomatoes, too.
Step 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.
Step 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!!
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