Ingredients
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1 pan of cooked cornbread (Grandma’s Buttermilk Cornbread recipe)
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10 slices bacon, cooked and crumbled
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1-½ cups chopped firm, ripe tomatoes
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1 cup chopped green onions, white and green parts
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1 cup finely chopped celery
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½ teaspoon salt
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½ teaspoon ground black pepper
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1-¼ to 1-½ cups mayonnaise or salad dressing, to taste
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½ cup of chopped pecans
Instructions
- Tear the cornbread into bite-size pieces and put in a large mixing bowl.
- Add the crumbled bacon, tomatoes, green onion, celery, salt and pepper. Toss to combine. Add the mayonnaise, stirring gently to moisten the salad.
- Add additional mayonnaise, as desired. Cover tightly with plastic wrap and refrigerate at least 2 hours to blend flavors.
- Serve cold.
