Cornbread Layered Salad
photo by Sherrybeth
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
- 1 (8 1/2 ounce) package cornbread mix
- 6 green onions, chopped
- 1 medium red bell pepper, chopped
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can pinto beans, rinsed and drained
- 3⁄4 cup mayonnaise
- 3⁄4 cup sour cream
- 2 medium tomatoes, seeded and chopped
- 1⁄2 cup shredded cheddar cheese
directions
- Prepare cornbread according to box directions; bake and cool completely.
- Crumble cornbread into a 2 quart glass serving bowl.
- Layer with onions, red pepper, corn and beans.
- In a small bowl, combine mayo and sour cream; spread over the veggies.
- Sprinkle with tomatoes and cheese.
- Refrigerate until ready to serve.
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Reviews
-
We loved this salad! A tasty way to get your veggies with a nice presentation. I made a few changes...black 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!
Tweaks
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We loved this salad! A tasty way to get your veggies with a nice presentation. I made a few changes...black 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!
RECIPE SUBMITTED BY
Denise in da Kitchen
Willington, Connecticut
I LOVE to cook and eat and read cookbooks. My kitchen really does overfloweth with them and of course this has quickly become my favorite cooking site! I live with my husband in a small town in eastern Connecticut. We are both retired. My children are all grown and have families of their own now. Our 3 grandchildren and 1 great-granddaughter all live in Florida and it goes without saying that we miss them very much, so when my husband retired last year we celebrated by buying a small RV! We so enjoyed driving it to Florida to spend the holidays with the little ones. Although COVID has prevented us from repeating the trip this year, I am enjoying learning new recipes to make in our RV for next year. I think the Instant Pot and the Crock Pot will be my new best friends while traveling!