Corn Bread Salad - cooking recipe

Ingredients

2 pans corn bread
1 bell pepper, chopped
1 medium onion (purple) or 1 small bunch fresh onions and tops, chopped
2 to 3 tomatoes, diced
10 pieces bacon, cooked and crumbled, or bacon bits
1 c. Miracle Whip
1 c. cubed sharp Cheddar cheese (optional), or shredded

Preparation

Cook corn bread to package directions. Cool. It's better if kept for 24 hours, then crumbled. Add all vegetables. Cool in refrigerator about 1 hour. Stir in Miracle Whip. Add cheese.