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

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When the garden comes in, we harvest the veggies and layer them with cornbread and sweet relish for this snappy salad. Everyone wants seconds. —Rebecca Clark, Warrior, Alabama
TOTAL TIME: Prep: 45 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 45 min. + chilling
MAKES: 14 servings


  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 cup mayonnaise
  • 1/2 cup sweet pickle relish
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 4 medium tomatoes, chopped
  • 1 medium green pepper, chopped
  • 1 medium onion, chopped
  • 10 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled

Nutritional Facts

3/4 cup: 299 calories, 18g fat (3g saturated fat), 26mg cholesterol, 491mg sodium, 27g carbohydrate (9g sugars, 4g fiber), 7g protein.


  1. Preheat oven to 400°. Prepare corn bread batter according to package directions. Pour into a greased 8-in.-square baking pan. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  2. Coarsely crumble corn bread into a large bowl. In a small bowl, mix mayonnaise and relish.
  3. In a 3-qt. trifle bowl or glass bowl, layer a third of the corn bread and half of each of the following: beans, tomatoes, pepper, onion, bacon and mayonnaise mixture. Repeat layers. Top with remaining corn bread. Refrigerate, covered, 2-4 hours before serving. Yield: 14 servings (3/4 cup each).
Originally published as Layered Corn Bread Salad in Simple & Delicious June/July 2015

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