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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


  • 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 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled


  • 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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janeirv User ID: 3750102 90008
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!"

marcyb User ID: 3410611 89921
Reviewed May. 24, 2012

"Taste great and easy to make."

shannonedwards User ID: 5926367 49684
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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