This is a perfect way to utilize any leftover corn bread that you might have, unless, of course, you would prefer to mix it in a glass of buttermilk for a midnight snack.
8 corn bread muffins (see page 154)
1 (8-ounce) can green peas, drained
1 (11-ounce) can Mexicorn
2 hard-cooked eggs, chopped
½ large green bell pepper, chopped
½ large onion, chopped
¾ cup mayonnaise
Salt and pepper
In a large mixing bowl crumble the corn bread muffins. Add the peas, Mexicorn, eggs, bell pepper, onion, mayonnaise, and salt and pepper to taste. Toss lightly. Refrigerate and serve cold.
YIELD: 8 SERVINGS