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Corn Bread Salad Recipe

This recipe appeared in our local newspaper years ago. I adapted the recipe to suit our tastes. My husband, Ron, is a great cook, and we've been sharing the kitchen since his retirement. - Sherry Edwards, Camden, Arkansas

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Corn Bread Salad Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

25 25

Ingredients

3/4 pound ground beef
1-1/2 cups crumbled corn bread
1 can (15 ounces) pinto beans, rinsed and drained
2 celery ribs, chopped
1 large onion, chopped
4 medium tomatoes, chopped
Topping:
1-1/3 cups mayonnaise
2 teaspoons sugar
2 teaspoons vinegar

Directions

In a large skillet, cook beef over medium heat until no longer pink; drain and cool slightly.
In a large bowl, layer corn bread, beans, celery, onion and tomatoes. In a small bowl, combine the mayonnaise, sugar and vinegar. Spoon beef over tomato layer. Spread topping over salad (do not toss). Yield: 8 servings.

When making Corn Bread Salad, you can either use your own homemade corn bread recipe or an 8-1/2 ounce mix. If using a mix, follow package directions. When cool, crumble about half the corn bread to measure 1-1/2 cups for the salad. Crumble and freeze the remaining corn bread for another use, or cut it into squares and serve with soup.

Nutritional Facts 1 serving (1 each) equals 450 calories, 34 g fat (6 g saturated fat), 34 mg cholesterol, 435 mg sodium, 23 g carbohydrate, 4 g fiber, 12 g protein.

Originally published as Corn Bread Salad in Taste of Home Ground Beef Cookbook , p79

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