Corn Bread Salad

Corn Bread Salad

  • 1 corn bread cake, crumbled
  • 2 eggs, boiled and chopped
  • ½ cup red onion, diced
  • 3 or 4 celery stalks, diced
  • Mayonnaise to taste
  • 1 small can Mexican corn
  • 1 small can white corn
  • 2 chopped Roma tomatoes
  • 4 to 6 slices bacon, cooked crisp and crumbled for garnish
  • ½ cup Cheddar cheese, shredded

Combine corn bread, eggs, onion, celery, mayonnaise, Mexican corn, white corn, and tomatoes. Top the salad with crumbled bacon and Cheddar cheese. Refrigerate salad overnight. Serves 12.

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Additional recipes from North Carolina’s 4-H Centennial Cookbook that appeared originally with this one:
Zesty Pork Loin Chops
Grilled Marinated Vegetables
Granny’s Baked Beans
Grandma’s Strawberry Bread
Pineapple Cheese Ball

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