Fresh Cornbread Salad

Name: Fresh Cornbread Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10-12 servings
Cuisine: North America, Mexican
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

Total Time Prep: 15 min. Bake: 20 min. + cooling

Yield 10-12 servings

Test Kitchen Approved

Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.—Pam Holloway, Marion, Louisiana

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.

Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.—Pam Holloway, Marion, Louisiana

Recipe Creator