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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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âHer cornbread salad is so complete, it can be a meal in itself,â says Jody Miller from Oklahoma City, about her mother, Theresa Casper. âThe recipe has been in our family for years and is great for potlucks.â Ingredients:
1 package (8-1/2 ounces) corn bread/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:
1. Prepare and bake corn bread according to package directions. Cool on a wire rack.
2. Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn and beans.
3. In a small bowl, combine mayonnaise and sour cream; spread over the vegetables. Sprinkle with tomatoes and cheese. Refrigerate until serving. Yield: 6-8 servings.
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