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Fresh Cornbread Salad


  • 1 package (8-1/2 ounces) cornbread/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 bacon strips, cooked and crumbled


  • 1. Prepare cornbread 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 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.


Average Rating:
  • janeirv
    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
    May 24, 2012

    Taste great and easy to make.

  • shannonedwards
    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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