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Cornbread Layered Salad

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
  • Makes
    6-8 servings

Ingredients

  • 1 package (8-1/2 ounces) cornbread/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

Directions

  • Prepare and bake cornbread according to package directions. Cool on a wire rack.
  • Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
  • In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.
Nutrition Facts
1 each: 458 calories, 27g fat (8g saturated fat), 65mg cholesterol, 652mg sodium, 41g carbohydrate (13g sugars, 4g fiber), 10g protein.

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