- 1 pkg. “JIFFY” Corn Muffin Mix
- 1 small head of lettuce, chopped
- 1 cup carrots, shredded
- 1 large tomato, diced
- 1 small onion, diced
- 1 red pepper, diced
- 1 lb. bacon, cooked and crumbled
- 1 cup frozen peas, thawed
- 1 cup cheddar cheese, shredded
- 1 cup mayonnaise
Preheat oven to 400°F.
Prepare and bake cornbread as directed on package. Set aside to cool completely. In a large bowl, combine lettuce, carrots, tomatoes, onions, red peppers, bacon, peas and cheese; toss lightly. Stir in mayonnaise. Crumble cornbread and fold into salad. Mix well. Chill before serving.
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