Monday, June 24, 2013
Cornbread Salad. It's for dinner!
1 8 X 8 inch pan of baked, cooled, sweet yellow cornbread
1 large cucumber, diced in 1/2 inch cubes
1 large tomatoes, diced in 1-inch cubes
1/2 cup Land O' Lakes Sharp Cheddar, finely shredded
1/2 large sweet onion, finely chopped
1/4 cup white sugar
2 cups Mayo or Miracle Whip
Crumble cornbread in a large bowl. Add in remaining ingredients. Chill for at least four hours before serving (but if you can't wait, like me, you can sample a heaping bowl.)
This is one of my favorites of all time!