Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix2 cans (11 ounces each) Mexicorn, drained, divided3 medium tomatoes, diced3/4 cup chopped green pepper1 medium onion, chopped1 cup mayonnaise4 bacon strips, cooked and crumbled
Preparation
Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble.
In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.
