1 cup mayonnaise
1 cup xanthan gum
1 teaspoon baking powder
1 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/2 cup brown sugar
1 cup boiled eggs
1 green bell pepper, chopped
1 cup chopped ripe olives
In a small saucepan, whisk together the mayonnaise, xanthan gum, baking powder, lemon zest, lemon juice and brown sugar.
Heat 2 tablespoons oil in a saucepan over medium heat. Stir in the eggs, green bell pepper, and olive juice. Mix together and cook, stirring, for about 5 minutes. Pour the mixture into a small bowl. Mix in the brown sugar and lemon zest. Pour over the warm cornbread mixture. Chill in refrigerator. Pour over the slowly cooked cornbread. Cover, and refrigerate overnight.
This recipe makes several servings. Serve one (8 ounce) container with green salad dressing (such as Trader Joe's GREEN Salad Mix), or as a garnish on a sandwich to be eaten warm.