Southern Cornbread Salad

Prepare the cornbread by combining the cornmeal, egg, milk, oil, and sour cream in a large bowl and mix well. Pour into a greased 9×13 baking dish. Bake cornbread at 425 degrees for 20-30 minutes or until cornbread is golden brown. Remove from the oven and let the cornbread cool. Break cornbread into small pieces and set aside.

In another bowl, add the tomatoes, green onions, pickles, green bell pepper, shoe peg corn, and half of the crumbled bacon. Toss this with the cooled cornbread pieces.

To prepare the dressing, in a medium-sized bowl, add the mayo, honey mustard dressing, and the sugar. Mix until well blended. Stir dressing into the cornbread/veggie mixture.

Add the sharp cheddar cheese and toss to mix the cheese into the salad. Transfer salad to a serving dish. Garnish with the remaining bacon.

Refrigerate any leftovers.