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Corn Bread Layered Salad Recipe

Corn Bread Layered Salad Recipe

My mother's cornbread salad is so complete, it can be a meal in itself. The recipe has been in our family for years and is great for potlucks. —Jody Miller, Oklahoma City, Oklahoma
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling YIELD:6-8 servings


  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 6 green onions, chopped
  • 1 medium green pepper, chopped
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 2 medium tomatoes, seeded and chopped
  • 1/2 cup shredded cheddar cheese


  • 1. Prepare and bake corn bread according to package directions. Cool on a wire rack.
  • 2. Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
  • 3. In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving. Yield: 6-8 servings.

Nutritional Facts

1 each: 458 calories, 27g fat (8g saturated fat), 65mg cholesterol, 652mg sodium, 41g carbohydrate (13g sugars, 4g fiber), 10g protein.

Reviews for Corn Bread Layered Salad

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Cathy12345 User ID: 3705938 271984
Reviewed Aug. 19, 2017

"I make one like this and sometimes I add browned ground beef and serve it with corn chips and salsa."

PrplMonky5 User ID: 6612040 269608
Reviewed Jul. 17, 2017

"Oh my goodness, this was delicious! I cut the recipe in half for just my husband and me. I used about 1/2 cup frozen corn, thawed, instead of canned. I also used regular yellow onion, since I'm not a fan of green. I also added some chili powder in with the mayo & sour cream. Honestly, I think that gave it just an extra little oomph of flavor without changing it too much. I'd also like to say that it keeps pretty well too! No sogginess or anything. I'll definitely be making this again."

tinarm User ID: 163179 101887
Reviewed Jul. 31, 2013

"Great recipe! Really addictive. All the ingredients work perfectly together. I too added about 10 slices of cooked crumbled bacon, doubled the amount of cheese, and used about 2 cups of bottled ranch dressing mixed with a teaspoon of Southwest Seasoning instead of the mayo and sour cream. I shared the recipe with my friends and made their mouths water."

Susan W User ID: 4125016 162796
Reviewed May. 26, 2013

"This is great for pot lucks. I can't stop myself from getting seconds!"

ManningKitchen User ID: 5849481 162617
Reviewed Apr. 19, 2013

"I have made this a couple of times for family cookouts and it has been a big hit. I added cucumbers and crumbled cooked bacon."

annsway1 User ID: 1667005 101882
Reviewed Jun. 4, 2012

"This is delicious. A real southern comfort food! I could eat this at least once a week."

vewebber58 User ID: 998755 162715
Reviewed Mar. 27, 2011

"I made this salad yesterday, and it was hard to quit eating it! It's delicious, and I plan to keep the recipe handy so I can make it again frequently. I did add five slices of cooked, crumbled bacon to the top with the cheese and tomatoes, and added half a package of dry ranch dressing mix to the dressing. I'd seen a recipe similar to this one, but it made enough for twenty plus people. I was drawn to this one because it didn't make as much."

redmonc1 User ID: 3906907 94565
Reviewed Oct. 7, 2010

"I have made this several times. The last time I took this to a dinner last week, and I was asked by 2 people for the recipe. I boil 2 or 3 eggs dice them for another layor of flavor."

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