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

Fresh Corn Bread Salad Recipe

Read Reviews
5 3 2
Publisher Photo
Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.—Pam Holloway, Marion, Louisiana
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:10-12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 10-12 servings


  • 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 mayonnaise
  • 4 bacon strips, cooked and crumbled


  1. Prepare corn bread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble.
  2. 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

Reviews for Fresh Corn Bread Salad

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 30, 2013

"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 May. 24, 2012

"Taste great and easy to make."

Reviewed Apr. 6, 2012

"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~!"

Loading Image