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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 20 |
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This recipe comes from my sister-in-law's in-laws in Louisiana. It's a really different addition to any meal and quite a conversation starter also. Ingredients:
1 package cornbread mix (i prefer martha white) |
1 package mexican cornbread mix (martha white) |
1 cup milk |
2 eggs |
2 medium tomatoes |
1 medium onion |
1 medium bell pepper |
2 -3 stalks celery |
1 pint real mayonnaise |
Directions:
1. Mix both packages of the cornbread mixes with the milk and eggs and bake according to package directions.
2. Cool and crumble.
3. Chop the tomatoes, onion, bell pepper and celery.
4. Add the chopped vegetables to the crumbled dressing along with the mayonnaise.
5. Refrigerate.
6. This recipe is better a day old as that gives all the flavors time to blend together better.
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