Cornbread Layered Salad

"I tried this while I was visiting my sister in North Carolina. A friend brought it over and I asked for the recipe immediately. It is a very good, easy and different pot luck salad."
 
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photo by Sherrybeth photo by Sherrybeth
photo by Sherrybeth
photo by hepcat1 photo by hepcat1
photo by hepcat1 photo by hepcat1
photo by Sherrybeth photo by Sherrybeth
photo by Sherrybeth photo by Sherrybeth
Ready In:
1hr
Ingredients:
9
Serves:
6-8
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ingredients

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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

  1. 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!
     
  2. EXCELLENT SALAD....I've made this twice and both times it turned out wonderfully. Once I used green bell pepper because I was out of red. I've found that this is even better the next day because the flavors have had time to meld. Thanks Denise...we'll be using this recipe time and time again.
     
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Tweaks

  1. 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

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!
 
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