Taste of Home
Fresh Cornbread Salad
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
YIELD: 10-12 servings.
Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.—Pam Holloway, Marion, Louisiana
Ingredients
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1 package (8-1/2 ounces) cornbread/muffin mix
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2 cans (11 ounces each) Mexicorn, drained, divided
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3 medium tomatoes, diced
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3/4 cup chopped green pepper
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1 medium onion, chopped
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1 cup mayonnaise
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4 bacon strips, cooked and crumbled
Directions
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1.
Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble.
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2.
In a large bowl, combine the crumbled cornbread, tomatoes, green pepper, onion and remaining corn. Add mayonnaise; toss to coat. Sprinkle with bacon. Serve or refrigerate.
Nutrition Facts
3/4 cup: 262 calories, 18g fat (3g saturated fat), 13mg cholesterol, 447mg sodium, 23g carbohydrate (8g sugars, 2g fiber), 3g protein.
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