Cornbread Salad - cooking recipe

Ingredients

8 oz. sour cream
1 cup self rising cornmeal
2 eggs
1 cup chopped onion
1 1/2 cups chopped bell pepper
1 1/2 cups chopped tomato
1 cup sweet pickle relish
1 cup mayonnaise

Preparation

Mix first 3 ingredients together, Bake in a lightly greased 9 x 9 inch pan at 400 degrees for 20 minutes or until done.
Cool and crumble in large bowl. Stir together rest of ingredients and add crumbled bread, mix well.
Keep refrigerated
overnight. This dish keeps for 3 or 4 days. Optional, top with grated cheese and /or crumbled bacon.