This is my standby salad as a side dish. It uses leftover cornbread.
Cornbread Salad
1 11 oz can of shoepeg corn (or plain whole kernel corn )
Chopped bell pepper
Chopped onion
1 generous slice of cornbread crumbled
Tomato chopped
You can add leftover bacon crumbled (real bacon bits), and/or a chopped boiled egg
Salt and pepper to taste
Mix all ingredients with a tablespoon of mayonnaise
You can add additional cans of shoepeg corn and increase the amounts of the other ingredients as needed for a larger amount.