Mississippi Corn Bread Salad | Midwest Living
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Mississippi Corn Bread Salad

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Mississippi Corn Bread Salad

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  • Makes: 18 to 20 servings
  • Prep 30 mins
  • Bake per package directions
  • Chill 4 hrs to 24 hrs

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Ingredients

  • 1 8 1/2 - ounce package corn muffin mix
  • 1 cup mayonnaise
  • 1 8 - ounce carton sour cream
  • 1 1 - ounce envelope ranch dry salad dressing mix
  • 2 cups shredded cheddar cheese (8 ounces)
  • 2 15 1/2 - ounce can pinto beans, rinsed and drained
  • 2 15 1/4 - ounce can whole kernel corn, drained
  • 10 slices bacon, crisp-cooked, drained, and crumbled
  • 3 cups coarsely chopped tomatoes (6 medium)
  • 1 cup chopped green and/or red sweet pepper (1 large)
  • 1/2 cup sliced green onions (4)

Directions

  1. Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.
  2. For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
  3. In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill for 4 to 24 hours.

Tip

  • *Tip: If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.

Nutrition Facts

(Mississippi Corn Bread Salad)

Servings Per Recipe 18, Monosaturated fat (g) 3, Polyunsaturated fat (g) 6, sat. fat (g) 7, Trans fatty acid (g) 0, chol. (mg) 38, calcium (mg) 151, Fat, total (g) 21, Potassium (mg) 282, carb. (g) 30, sodium (mg) 779, pro. (g) 11, Cobalamin (Vit. B12) (µg) 0, cal. (kcal) 342, iron (mg) 1, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 32, Mark as Free Exchange () 0, vit. C (mg) 13, vit. A (IU) 583, Thiamin (mg) 0, sugar (g) 3, fiber (g) 4

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