Back Home'S Cornbread Salad - cooking recipe

Ingredients

12 corn muffins
2 c. mayonnaise
1 large green pepper, chopped
1 medium onion, chopped
1/2 c. chopped celery
2 tomatoes, diced
salt and pepper to taste
1/4 lb. bacon (optional)

Preparation

In a large bowl, break up corn muffins.
Add mayonnaise, green pepper, onion and celery.
Fold in tomatoes, salt and pepper to taste.
Cut bacon into small pieces.
Fry until crisp.
Drain. Sprinkle over top of salad.
Makes 6 servings.