Cornbread Salad

Recipe by Shelly R
READY IN: 50mins




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