Cornbread Salad

• 2 boxes Jiffy cornbread mix
• Cavenders All Purpose Greek Seasoning
• 2 envelopes ranch dressing mix
• 3 cups grape tomatoes, cut in half
• 1 bunch green onion, sliced
• 8 strips bacon, cooked and crumbled
• 2 medium red peppers
• 1 cup mayonnaise
• salt and pepper

1. Prepare Cornbread according to package directions, adding Ranch seasoning and Cavendar's to mix.
2. I usually add 3 tablespoon of Cavendar's, but love the flavor and have been known to add more.
3. Bake according to package directions, cool.
4. (Can be prepared a day ahead) Crumble Cornbread in a large bowl.
5. Add bacon, onions, and peppers.
6. Stir well.
7. Add mayo 1/4 cup at a time until cornbread begins to bind.
8. Usually takes 1 cup, may take less.
9. Taste and season with salt and pepper.
10. Add tomatoes and stir again.
11. Taste again adjust for dryness by adding more mayo tablespoons at a time.

cornbread mix, cavenders, ranch dressing, grape tomatoes, green onion, bacon, red peppers, mayonnaise, salt

Taken from www.food.com/recipe/cornbread-salad-19103 (may not work)