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Corn Bread Salad

 Corn Bread Salad
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
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Corn Bread Salad (continued)

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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.