Favorite Corn Bread Salad Recipe

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Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.—Pam Holloway, Marion, Louisiana

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Favorite Corn Bread Salad Recipe

Prep: 15 min. Bake: 20 min. + cooling

Yield: 10-12 Servings

15 20 35

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
2 cans (11 ounces each) Mexicorn, drained, divided
3 medium tomatoes, diced
3/4 cup chopped green pepper
1 medium onion, chopped
1 cup Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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4 Wright® Brand Bacon strips, cooked and crumbled

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The Perfect Quick Fix

Make summer recipes special with fresh, thick slices of Wright® Brand Bacon.

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Directions

Prepare corn bread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble.
In a large bowl, combine the crumbled corn bread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate. Yield: 10-12 servings.

Originally published as Corn Bread Salad in The Best of Country Cooking Annual 2005, p68

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Reviews for Favorite Corn Bread Salad

Favorite Corn Bread Salad

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Reviewed on May. 30, 2013 by janeirv

This was Great! 5 stars! The only change I made was I only had regular corn and not mexican corn. I wasn't sure at the time what was in the Mexican corn - spicy/not spicy so I chopped about 5 jalenpeno slices and added them to the cornbread before I baked it. Really good!

Reviewed on May. 24, 2012 by marcyb

Taste great and easy to make.

Reviewed on Apr. 06, 2012 by shannonedwards

A lady at our church brought this to a function and everyone wanted the recipe. She never got back with me on the recipe so I found it here, on Taste of Home~! It is fabulous~!