Cornbread At Its Best

  • Yield 6-8 servings


1 large cornbread
1 can pinto beans
1 can whole kernel corn
1 small 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.