Corn Bread Layered Salad
Taste of Home
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“Her cornbread salad is so complete, it can be a meal in itself,” says Jody Miller from Oklahoma City, about her mother, Theresa Casper. “The recipe has been in our family for years and is great for potlucks.“
SERVINGS: 6-8
CATEGORY: Salads
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min. + cooling
Ingredients:
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 6 green onions, chopped
- 1 medium green pepper, chopped
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 3/4 cup mayonnaise
- 3/4 cup sour cream
- 2 medium tomatoes, seeded and chopped
- 1/2 cup shredded cheddar cheese
Directions:
Prepare and bake corn bread according to package directions. Cool on a wire rack.
Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving. Yield: 6-8 servings.