Total Time
Prep 30 mins
Cook 30 mins

I tried this while I was visiting my sister in North Carolina. A friend brought it over and I asked for the recipe immediately. It is a very good, easy and different pot luck salad.

Ingredients Nutrition


  1. Prepare cornbread according to box directions; bake and cool completely.
  2. Crumble cornbread into a 2 quart glass serving bowl.
  3. Layer with onions, red pepper, corn and beans.
  4. In a small bowl, combine mayo and sour cream; spread over the veggies.
  5. Sprinkle with tomatoes and cheese.
  6. Refrigerate until ready to serve.
Most Helpful

5 5

We loved this salad! A tasty way to get your veggies with a nice presentation. I made a few beans in place of pinto, fresh corn, a mexican blend cheese, and I added about 1/2 cup chopped fresh cilantro, around a tsp. of cumin and 1/2 tsp. cayenne to the "dressing"...I guess the changes made it a bit more "southwest", but that's the way we like it! I also put some of the tomatoes in the center of the salad (where you can't see them) and saved just a few for the top, adding a few extra sprigs of cilantro as a garnish. Oh! And I added a bit of chopped red onion since I thought the top needed a little extra color. I really wasn't sure how I would feel about the cornbread being in the salad as opposed to on the side, but it really makes the salad something special. I'll definitely use this recipe as a side dish for a summer bbq, which I tend to have quite often. Thanks so much for sharing your recipe!! ps...sorry my pic is a bit fuzzy, darn camera!

5 5

EXCELLENT SALAD....I've made this twice and both times it turned out wonderfully. Once I used green bell pepper because I was out of red. I've found that this is even better the next day because the flavors have had time to meld. Thanks Denise...we'll be using this recipe time and time again.