You are not logged in. | Log In


Is this you? Log in here.

Printer-Friendly: 3x5 | 4x6 | Letter

Layered Corn Bread Salad by

This looks really pretty served in a trifle dish.


1 pkg (8 1/2 oz.) corn bread muffin mix
6 green onions, chopped
1 med. green pepper, chopped
1 can (15 oz) whole kernel corn, drained
1 can (15 oz) black beans, rinsed and drained
1 cup shredded cheddar cheese, plus more for garnish
1 cup mayo
1 cup sour cream
2 med. tomatoes, seeded and chopped


Prepare corn bread according to package directions. Cool on a wire rack.

Crumble corn bread. Place half into a 2 qt. glass serving bowl.

Layer with half of the onions, peppers, corn, beans and cheese.

In a small bowl, combine mayo and sour cream; spread half over the veggies.

Repeat layers ending with mayo mixture.

Sprinkle top with tomatoes and cheese.

Cover and refrigerate until served.

Back to Top