Cornbread Salad

READY IN: 50mins
Recipe by Shelly R

This is one of the best salads I have ever had. It is great because you can change to meet the tastes of your family. You will love it.

Top Review by jltibbs81

I make this recipe also and it is such a great "play" with dish. It is always a hit at potlucks! Try cucumber next time :o)!

Ingredients Nutrition

Directions

  1. Prepare corn bread batter according to package directions.
  2. Stir in chilies, cumin, oregano and sweet basil.
  3. Spread in a greased 9 X 13 inches.
  4. square baking pan.
  5. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool.
  7. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
  8. Crumble half the corn bread into serving dish.
  9. Layer with half of the beans, mayonnaise mixture, corn tomatoes, green pepper, onions, bacon and cheese.
  10. Repeat layers (dish will be very full).
  11. Cover and refrigerate for 2 hours.
  12. Yield: 24 servings.
  13. This recipe may be cut in half, if necessary.
  14. If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
  15. There is really no limit as to what you can put in this salad.

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