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TEST KITCHEN APPROVED

Fresh Cornbread Salad

Name: Fresh Cornbread Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10-12 servings
Cuisine: North America, Mexican
Ingredients: 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

TEST KITCHEN APPROVED

1 Reviews

Total Time:Prep: 15 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Pam Holloway, Marion, Louisiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 25, 2022

Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.—Pam Holloway, Marion, Louisiana

TEST KITCHEN APPROVED

Fresh Cornbread Salad

1 Reviews Add your review

Yield:10-12 servings

Prep:15 min

Cook:20 min

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Ingredients

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

Text Ingredients

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Directions

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.