1 pk Jiffy cornbread; prepared
1/2 c Green onions; chopped
1/2 c Green peppers; chopped
1/2 c Tomatoes; chopped
1/2 c Mayonnaise
1/4 c Creamy cucumber salad
-dressing
1/2 ts Salt
2 ts Mustard
Crumble cornbread into bowl. Add onions, green pepper, and tomatoes; toss
to mix. Blend mayonnaise, salad dressing, salt and mustard in a a small
bowl. Pour over cornbread mixture, mix well. Chill
Tootie Notes: There was a day when I would bake corn bread from scratch,
stir up a jar of my own mayo and a jar of my own cucumber dressing. The
mayo and dressing I would keep on hand for other recipes and replace them
as needed. Well, my daughter’s have pushed me into the quick cook world.
This has been adapted from my original scratch cornbread salad recipe. I
have tried this several different ways. I have used the dijon and
dijonnaise mustards. BUT–to each his own, I use only Hellman’s Real
Mayonnaise-so, maybe you like another type-that is fine with me!
Yields
1 Servings
