Corn Bread Layered Salad Recipe

 Corn Bread Layered Salad Recipe Corn Bread Layered Salad Recipe photo by Taste of Home Rating 5

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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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Corn Bread Layered Salad Recipe
  • Prep: 20 min. Bake: 20 min. + cooling
  • Yield: 6-8 Servings
    •
20 20 40

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.

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

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Reviews for Corn Bread Layered Salad

Corn Bread Layered Salad Recipe

Corn Bread Layered Salad

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(1-2) of 2 reviews

Reviewed on Apr. 19, 2013 by ManningKitchen

I have made this a couple of times for family cookouts and it has been a big hit. I added cucumbers and crumbled cooked bacon.

Reviewed on Jun. 04, 2012 by annsway1

This is delicious. A real southern comfort food! I could eat this at least once a week.

 
 

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