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Corn Bread Layered Salad Recipe

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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.“

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6-8 Servings
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.

Corn Bread Layered Salad published in Taste of Home April/May 2007, p6

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