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TEST KITCHEN APPROVED

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

TEST KITCHEN APPROVED

7 Reviews

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

By Taste Of Home Editorial Team

Recipe by Jody Miller, Oklahoma City, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 26, 2022

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

TEST KITCHEN APPROVED

Cornbread Layered Salad

7 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:20 min

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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

Text Ingredients

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Directions

1
Prepare and bake cornbread according to package directions. Cool on a wire rack.

2
Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
3
In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.