photograph by Matt Hulsman

Yields: 12 servings.

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. 

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.