Summertime is here and I have a great salad recipe for you! This one is very filling; you can use it as a light meal on a busy night. This is another recipe that I use when I'm cleaning out the crisper drawer in the fridge. I decided to make it today because I had some leftover cornbread. I've known friends who like this salad so much that they bake a fresh pan of cornbread just to make it. I feel like cornbread that's slightly stale works better, actually!
Since I was using what I had and only had half the cornbread, I just halved the recipe. You can switch the vegetables in this around a little, too. I added summer cucumber because I like it. I'd say the crucial taste elements are tomato, corn, onions, boiled eggs and cornbread. I'd say green bell pepper is optional; some folks just don't like it! OK, get your chopping board out. This recipe is so easy and so delicious. (It's best if it chills for several hours).
2 boxes Jiffy Cornbread Mix-prepared according to directions on the box
1 can niblet corn, drained
4 green onions, chopped
1/2 bell pepper, chopped
3 tomatoes, chopped
4 boiled eggs, chopped
(I like 1/2 a cucumber, chopped fine)
2 C Miracle Whip Salad Dressing
10 oz. grated cheese (I like cheddar)
Crumble your cooled cornbread in a large bowl. Mix corn with the Miracle Whip; add to cornbread crumbs. Fold in chopped vegetables, boiled eggs and cheese. Chill for several hours. Serve on a lettuce leaf.