My mother's cornbread salad is so complete, it can be a meal in itself. The recipe has been in our family for years and is great for potlucks. —Jody Miller, Oklahoma City, Oklahoma
Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 6 green onions, chopped
- 1 medium green pepper, chopped
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) 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 and bake cornbread according to package directions. Cool on a wire rack.
- Crumble cornbread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
- In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving.
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