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Fresh Corn Bread Salad Recipe

Fresh Corn Bread Salad Recipe

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 YIELD: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

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.

Nutritional Facts

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

Reviews for Fresh Corn Bread Salad

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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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