At Cedar Lakes Craft Center where I taught recently, the food was way too good. One of our favorite treats was Cornbread Salad, a dish developed by the sister of one of the chefs, who gladly shared the recipe.
CORNBREAD SALAD
To 1 gallon crumbled cornbread or corn muffins, add:
3 medium tomatoes, finely diced
3 large cucumbers, finely diced
1 large onion, finely diced (red Bermuda ones add color)
1/2 C. mayonnaise (only 1/2 C. as vegetables will add additional moisture to cornbread)
Blend well. Keep well chilled. This is very good!
