Cornbread Salad

• 1 c. self-rising cornmeal
• 1 (8 oz.) carton sour cream
• 2 eggs
• 1 Tbsp. sugar
• 1 c. chopped tomatoes
• 1 c. chopped onions
• 1 c. chopped bell pepper
• 1 c. chopped sweet pickle relish
• 1 c. mayonnaise
• 1 Tbsp. sugar
• 1 c. grated cheese

1. Mix cornmeal, sour cream, eggs and sugar.
2. Pour into greased skillet.
3. Bake at 450u0b0 until golden brown.
4. Remove from oven and let cool.
5. Mix in large bowl tomatoes, onions, bell pepper and relish.
6. Crumble the cooled cornbread and toss into the salad ingredients.
7. Mix mayonnaise and 1 tablespoon sugar; pour over salad and stir.
8. Sprinkle 1 cup grated cheese over top.
9. This can be made the night before serving.
10. If so, do not add the tomatoes, relish and toppings until ready to eat.

cornmeal, sour cream, eggs, sugar, tomatoes, onions, bell pepper, sweet pickle, mayonnaise, sugar, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1022123 (may not work)