Cornbread Layered Salad

Name: Cornbread Layered Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
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

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

Yield 8 servings

Test Kitchen Approved

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

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

Prepare and bake cornbread according to package directions. Cool on a wire rack.
Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
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.

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

Recipe Creator