No photo yet.
You can add one when editing this recipe.

Salads

Corn Bread Salad

Serves 6
Kuelbs

Ingredients

Makes
6
servings

Print this card

  • 1 oz corn bread/muffin mix (1–8 1/2)
  • 6 green onions; chopped
  • 1 green pepper; chopped
  • 1 can (15 1/4 ounces) 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 cheddar cheese; shredded

Steps

  1. 1

    Prepare and bake corn bread according to package directions.

  2. 2

    Cool.

  3. 3

    Crumble corn bread into a 2 quart glass serving dish.

  4. 4

    Layer with onions, green pepper, corn and pinto beans.

  5. 5

    In a small bowl, combine mayonnaise and sour cream; spread over vegetables.

  6. 6

    Sprinkle the tomatoes and cheese on top.

  7. 7

    Chill.

  8. 8

    Refrigerate any leftovers.

Kuelbs

Kept by the Kuelbs family.

Notes

The family's notes on this recipe — tips, substitutions, who taught who — sign in to read and add to them.