Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.—Pam Holloway, Marion, Louisiana
Fresh Cornbread Salad
Fresh Cornbread Salad
Prep Time
15 min
Cook Time
20 min
Yield
10-12 servings
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
Directions
- Prepare cornbread batter according to package directions; stir in one can of Mexicorn. Bake according to package directions. Cool and crumble.
- 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.
Nutrition Facts
3/4 cup: 262 calories, 18g fat (3g saturated fat), 13mg cholesterol, 447mg sodium, 23g carbohydrate (8g sugars, 2g fiber), 3g protein.
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