Patty Humphries, RN
A Pineywoods Home Services, Inc.
1 pkg. Jiffy cornbread mix
1 small can green chilies
6 slices bacon, cooked crisp and crumbled
1 cup peeled, chopped fresh tomatoes
2/3 cup chopped onion
2/3 cup chopped green bell pepper
1 cup canned cream style corn
2 tsp. prepared mustard
½ – ¾ cup mayonnaise (or more) Salt and pepper, to taste
Prepare cornbread to package directions, cool; let set several hours. Crumble cornbread into bite-sized pieces over a mixing bowl. Add bacon and all vegetables, toss lightly. Combine mustard and ½ cup mayonnaise, fold into salad. Add salt and pepper. Fold in more mayonnaise to make it moist and stay together. Chill overnight, stir gently before serving.