Cornbread At Its Best

  • Yield: 6-8 servings


1large cornbread
1can pinto beans
1can whole kernel corn
1small onion
enough-- mayonnaise


  1. Cook cornbread and crumble
  2. Rinse and drain beans 
  3. Drain corn
  4. Chop onion
  5. Mix all with enough mayonnaise to mix well.
  6. May add cheddar cheese to top, Refrigerate.  Eat warm or cold.