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.
Order a copy
To purchase North Carolina’s 4-H Centennial Cookbook, call (919) 515-1680 or visit go.ncsu.edu/4-h_centennial_cookbook.