Cornbread Salad - cooking recipe

Ingredients

2 small boxes Jiffy cornbread mix
1 medium onion
bacon bits
2 small green peppers
2 or 3 tomatoes
1 can light kidney beans

Preparation

Cook cornbread according to directions.
Cool completely. Crumble in bottom of 9 1/2 x 11 1/2-inch pan or dish.
Layer on top of cornbread, the kidney beans (washed and drained), then peppers, onions, tomatoes and bacon bits.
Whip mayonnaise and cover the rest of the salad.
Save a little of the cornbread and crumble it on the top just before putting the mayonnaise on it.