Here’s a recipe for using up leftover cornbread. I like sweet cornbread,usually using a cornmuffin mix like Jiffy, but you may like yours without sugar.
1 (1 1/2 qt.) pan cooked corn bread
2 C. mayonnaise or salad dressing
2 celery stalks, chopped
1 large green pepper, chopped
1 jar chopped pimientos
3/4 C. chopped green onions 3/4 C. chopped pecans
2 large tomatoes, diced
Crumble cornbread into bowl. Add remaining ingredients and stir. Place in refrigerator to chill. (About 2 1/2 hours is best.) Yields 8 to 10 servings.
Remember: if you have posted something pecan-related on your blog, be sure and leave a link. I’ll enter you in my drawing at the end of the month, and the winner will get a pound of fresh shelled pecans and maybe an extra bonus gift.