- 2 pkg. Jiffy cornbread mix, cooked, cooled and crumbled
- 1 1/2 c. chopped onion
- 1 medium green pepper, chopped
- 3 medium firm tomatoes
- 8 to 10 slices bacon, cooked, drained and crumbled
- 1 1/2 c. cubed light Velveeta cheese
- 1 1/2 c. salad dressing or mayo
- 2 Tbsp. mustard
- salt and pepper to taste
- Mix well and let set overnight.
- Will make 2 quarts and 1 pint.
- You can cut this in half.