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Fresh Corn Bread Salad

 Fresh Corn Bread Salad
Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.—Pam Holloway, Marion, Louisiana
10-12 ServingsPrep: 15 min. Bake: 20 min. + cooling


  • 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


  • 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.