FRESH CORNBREAD SALAD
Despite my hectic schedule, I enjoy cooking for family and friends. This recipe is one of my favorites.-Pam Holloway, Marion, Louisiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 10-12 servings.
Number Of Ingredients 7
Steps:
- 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 : Calories 262 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 447mg sodium, Carbohydrate 23g carbohydrate (8g sugars, Fiber 2g fiber), Protein 3g protein.
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Birendra Ram
[email protected]I've tried several different cornbread salad recipes and this one is by far the best. It's the perfect balance of sweet and savory.
Saleh Hussein
[email protected]★★★★★
Jesse Mata
[email protected]This salad is so easy to make and it's so delicious. I love the combination of sweet cornbread and tangy dressing.
MD Nasim Khondokar
[email protected]I made this salad for a cookout last weekend and it was a huge success! Everyone loved it. I even had people asking for the recipe.
Mahabub Alam Shohag
[email protected]This cornbread salad is a great way to use up leftover cornbread. It's also a great dish to take to a potluck or picnic. I've made it several times and it's always a hit.