Layered Cornbread Salad

July 25, 2013

181

This layered cornbread salad is delicious, even better if you make it ahead of time and let the flavors come together overnight. *For a more SOUTHWEST FLAVOR: You can also change the recipe by using black beans, 1 tsp of Cumin, 1/2 tsp of Cayenne pepper to the dressing and 1/2 c of Cilantro to the veggies. Also use Mexican blend cheese instead of cheddar. Garnish top with Cilantro. I hope your family enjoys this recipe as much as mine does.

1 (8 1/2 ounce) package cornbread mix or make your own favorite recipe
6 green onions, chopped
1 medium green or red bell pepper, chopped
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can pinto beans, rinsed and drained (I used dark red kidney beans)
3/4 cup mayonnaise
3/4 cup sour cream
1 tsp black pepper
2 medium tomatoes, seeded and chopped
1/2 cup shredded cheddar or mexican blend cheese

Prepare cornbread according to box directions; bake and cool completely. Crumble cornbread into a 2 quart glass serving bowl. Layer with onions, bell pepper, corn and beans. In a small bowl, combine mayo and sour cream, & black pepper; spread over the veggies. Sprinkle with tomatoes and cheese. Refrigerate until ready to serve.

Nutritions

Calories
456

Sodium
509mg
21% DV

Fat
11g
17% DV

Protein
17g
34% DV

Carbs
71g
24% DV

Fiber
13g
54% DV