Summertime Cornbread Dressing

Summertime Cornbread Dressing Recipe

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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.

★★★★★ 1 vote
around 12, depending on appetite
30 Min
30 Min


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

How to Make Summertime Cornbread Dressing


  • 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!!

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