Cowpoke Corn Bread Salad Recipe
10 cups crumbled corn bread
8 bacon strips, cooked and crumbled
2 medium tomatoes, chopped
1 medium green pepper, chopped
1/2 cup chopped onion
1 to 1-1/3 cups mayonnaise
In a large bowl, combine the corn bread, bacon, tomatoes, green pepper and onion. Add mayonnaise; toss to coat. Serve immediately.
Yield: 8-10 servings.
Originally published as Cowpoke Corn Bread Salad in Country Woman
January/February 2002, p7
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