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Fresh Corn Bread Salad Recipe
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Fresh Corn Bread Salad Recipe

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5 3 2
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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
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
MAKES: 10-12 servings

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 mayonnaise
  • 4 bacon strips, cooked and crumbled

Nutritional Facts

262 calories: 3/4 cup, 18g fat (3g saturated fat), 13mg cholesterol, 447mg sodium, 23g carbohydrate (8g sugars, 2g fiber), 3g protein .

Directions

  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

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
janeirv
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!"

MY REVIEW
marcyb
Reviewed May. 24, 2012

"Taste great and easy to make."

MY REVIEW
shannonedwards
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~!"

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