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Cornbread Layered Salad

Total Time

Prep: 20 min. Bake: 20 min. + cooling

Makes

8 servings

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
Cornbread Layered Salad Recipe photo by Taste of Home

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

  1. Prepare and bake cornbread according to package directions. Cool on a wire rack.
  2. Crumble cornbread 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.

Nutrition Facts

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

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