1. Tear the cornbread into bite-size pieces and put in a large mixing bowl.
2. Add the crumbled bacon, tomatoes, green onion, celery, salt and pepper. Toss to combine. Add the mayonnaise, stirring gently to moisten the salad.
3. Add additional mayonnaise, as desired. Cover tightly with plastic wrap and refrigerate at least 2 hours to blend flavors.
4. Serve cold.

Note: Variations: Substitute part of the celery with chopped red or green bell pepper, or add a 2-ounce jar of chopped, drained pimientos or 1/2 cup chopped sweet pickles.

Also, for obvious reasons, this dish is best made with cornbread containing no sugar. We recommend our recipe linked above or any of our other cornbread recipes.

Recipe editor Patricia Mitchell