Cornbread Salad 1

2 packages Jiffy Cornbread Mix *
1 large onion, chopped
1 large green pepper, chopped
1 large tomato, chopped
1 teaspoon salt
1 ½ – 2 cups mayonnaise

Prepare cornbread mixes as directed on box.  Bake in 9 x 13 pan for 20 to 25 minutes.  Cool.  Mix chopped vegetables with salt and mayonnaise in a large bowl.  Crumble cornbread into mixture.  Stir together.  Refrigerate for at least 2 hours before serving.

* You can use your own recipe…making enough to fill a 9 x 13 pan.