Cornbread Salad - cooking recipe

Ingredients

2 boxes Jiffy cornbread mix
Cavenders All Purpose Greek Seasoning
2 envelopes ranch dressing mix
3 cups grape tomatoes, cut in half
1 bunch green onion, sliced
8 strips bacon, cooked and crumbled
2 medium red peppers
1 cup mayonnaise
salt and pepper

Preparation

Prepare Cornbread according to package directions, adding Ranch seasoning and Cavendar's to mix.
I usually add 3 tablespoon of Cavendar's, but love the flavor and have been known to add more.
Bake according to package directions, cool.
(Can be prepared a day ahead) Crumble Cornbread in a large bowl.
Add bacon, onions, and peppers.
Stir well.
Add mayo 1/4 cup at a time until cornbread begins to bind.
Usually takes 1 cup, may take less.
Taste and season with salt and pepper.
Add tomatoes and stir again.
Taste again adjust for dryness by adding more mayo tablespoons at a time.