Classic Cornbread Salad

subheading: SCALE 1x 2x 3x:

1 packet dry Ranch dressing mix (homemade or commercial, although homemade is preferred, see links on site)

2 to 3 cups mayonnaise (see notes on site; I personally use the dryer Southern-style Cornbread and the full three cups of mayonnaise)

1 pan Southern-style cornbread, crumbled

½ large red onion, diced (some reserved for garnish)

1 green bell pepper, diced (try two or try one or two red bell peppers as a variation)

2 tomatoes, diced (try three as a variation)

15 ounce can whole kernel corn, drained (about 1 ½ cups corn) (try two cups frozen, thawed and drained as a variation)

1 pound bacon, cooked until crisp and crumbled, some reserved for garnish

1 cup cheddar cheese, grated large (reserve for garnish if making into a trifle, add to the ingredients if making in a bowl)

a green onion, sliced for garnish if desired

Directions at frugalhausfrau.com

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