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Southern Corn Bread Salad

Southern Corn Bread Salad
TOTAL TIME: Prep: 30 min. + chilling YIELD: 16 servings (3/4 cup each).


  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 cup (8 ounces) sour cream
  • 1 cup mayonnaise
  • 1 envelope ranch salad dressing mix
  • 3 large tomatoes, seeded and chopped
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1 cup thinly sliced green onions, divided
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cups shredded cheddar cheese
  • 10 bacon strips, cooked and crumbled
  • 3-1/2 cups frozen corn, thawed


  • 1. Prepare and bake corn bread mix according to package directions, using an 8-in. square baking dish. Crumble when cool.
  • 2. Mix sour cream, mayonnaise and salad dressing mix until blended. In a separate bowl, combine tomatoes, peppers and 1/2 cup green onions.
  • 3. In a 3-qt. glass bowl, layer half of each: corn bread, beans, tomato mixture, cheese, bacon, corn and dressing. Repeat layers. Top with remaining green onions. Refrigerate 3 hours.

Nutrition Facts

3/4 cup: 367 calories, 23g fat (7g saturated fat), 46mg cholesterol, 607mg sodium, 29g carbohydrate (7g sugars, 4g fiber), 11g protein.


Average Rating:
  • Daina
    Feb 9, 2017

    Delicious! Took to a party, everyone raved and wanted recipe!! Thanks for a great and different "salad"!!!

  • Dellast
    Jun 27, 2016

    Very good and pretty to serve. I followed the recipe except for the beans. I used one can pinto and one can of black beans. I also used canned corn because that is what I had on hand. I thought this would turn into a big pile of mush but it didn't. Kids wouldn't go near it but all the adults love it. Thanks for posting.

  • Armstras07
    Jun 25, 2016

    I loved this recipe, I made it with black eyed peas instead of pinto beans, I used already crumbled bacon and added a variety of the peppers Green, Yellow, Red and Orange. It was so good. My whole Family Loved it. Defiantly one for a picnic or back yard BBQ

  • MarineMom_texas
    Jun 13, 2016

    I made this over the weekend and it is a hands down winner. I made no changes to the recipe and everyone loved it. Not only delicious but beautiful as well. I highly recommend this recipe as a Volunteer Field Editor.

  • Wakeshia85
    Jun 11, 2016

    This recipe is amazing!! I made this for our memorial day bbq and it was a great success! It tasted even better the next day. It's been requested for our 4th of July bbq also.

  • ms11145
    Jun 6, 2016

    Great salad. I've been making this for years. Sometimes I sub chili beans for the pinto beans and I usually eliminate the bacon to make it purely vegetarian.

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