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Ingredients
- 1 pkt Jiffy cornbread, prepared
- 1/2 c. Green onions, minced
- 1/2 c. Green peppers, minced
- 1/2 c. Tomatoes, minced
- 1/2 c. Mayonnaise
- 1/4 c. Creamy cucumber salad dressing
- 1/2 tsp Salt
- 2 tsp Mustard
Directions
- Crumble cornbread into bowl. Add in onions, green pepper, and tomatoes; toss to mix. Blend mayonnaise, salad dressing, salt and mustard in a a small bowl. Pour over cornbread mix, mix well. Chill
- Tootie Notes: There was a day when I would bake corn bread from scratch, stir up a jar of my own mayo and a jar of my own cucumber dressing. The mayo and dressing I would keep on hand for other recipes and replace them as needed. Well, my daughter's have pushed me into the quick cook world.
- This has been adapted from my original scratch cornbread salad recipe. I have tried this several different ways. I have used the dijon and dijonnaise mustards. BUT-to each his own, I use only Hellman's Real Mayonnaise-so, maybe you like another type-which is fine with me!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 409g | |
| Calories 1048 | |
| Calories from Fat 907 | 87% |
| Total Fat 102.5g | 128% |
| Saturated Fat 14.74g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2325mg | 97% |
| Potassium 493mg | 14% |
| Total Carbs 31.81g | 8% |
| Dietary Fiber 6.3g | 21% |
| Sugars 8.73g | 6% |
| Protein 5.34g | 9% |
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