Summertime Cornbread Salad

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).

Cornbread Salad

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.