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

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.“ —Jody Miller, Oklahoma City, Oklahoma
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:6-8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 6-8 servings


  • 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


  1. Prepare and bake corn bread according to package directions. Cool on a wire rack.
  2. Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
  3. 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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Reviewed Jul. 31, 2013

"Great recipe! Really addictive. All the ingredients work perfectly together. I too added about 10 slices of cooked crumbled bacon, doubled the amount of cheese, and used about 2 cups of bottled ranch dressing mixed with a teaspoon of Southwest Seasoning instead of the mayo and sour cream. I shared the recipe with my friends and made their mouths water."

Reviewed May. 26, 2013

"This is great for pot lucks. I can't stop myself from getting seconds!"

Reviewed Apr. 19, 2013

"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 Jun. 4, 2012

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

Reviewed Mar. 27, 2011

"I made this salad yesterday, and it was hard to quit eating it! It's delicious, and I plan to keep the recipe handy so I can make it again frequently. I did add five slices of cooked, crumbled bacon to the top with the cheese and tomatoes, and added half a package of dry ranch dressing mix to the dressing. I'd seen a recipe similar to this one, but it made enough for twenty plus people. I was drawn to this one because it didn't make as much."

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