Cheesy Jalapeno Bacon Cornbread Salad
Miz Helen's Kitchen
Ingredients
2 cups whole kernel corn
3 cups tomatoes, chopped
1 cup red onions, chopped
1 green bell pepper, chopped
3 cups small cucumbers, sliced
3 to 4 cups dried Cheesy Jalapeno Bacon Cornbread, Cubed
2 cups, buttermilk ranch dressing of your choice
Directions
Place the cubed cornbread on a baking sheet and bake in a 375 degree oven for 10 minutes, just until it starts to brown on top. Set aside and let it cool completely.
In a large mixing bowl, stir together the corn, tomatoes, onions, bell pepper, and cucumbers, then mix well.
Add the dried cornbread and mix well.
Pour the dressing on top and mix well.
Refrigerate at least 2 hours before serving, can easily be made the night before.
Enjoy!