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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mississippi Corn Bread Salad

Makes: 18 to 20 servings
Prep 30 mins Bake  per package directions Chill  overnight
Mississippi Corn Bread Salad
Ingredients
  • 1 8 1/2 ounce package  corn muffin mix
  • 1  cup  mayonnaise or salad dressing
  • 1 8  ounce carton  sour cream
  • 1 1  ounce envelope  ranch dry salad dressing mix
  • 2  cups  shredded cheddar cheese (8 ounces)
  • 2 15  ounce can  pinto beans, rinsed and drained
  • 2 15 1/4 ounce cans  whole kernel corn, drained
  • 10  slices  bacon, crisp-cooked, drained, and crumbled
  • 3  cups  coarsely chopped tomatoes
  • 1  cup  chopped green and/or red sweet pepper
  • 1/2  cup  sliced green onions (4)
Directions The day before::

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 overnight.

Tailgate day::

4. Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.

From the Test Kitchen*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.
Must-have equipment:
  • Insulated cooler with ice packs
Nutrition Facts (Mississippi Corn Bread Salad)
  • Servings Per Recipe 18,
  • cal. (kcal) 342,
  • Fat, total (g) 21,
  • chol. (mg) 38,
  • sat. fat (g) 7,
  • carb. (g) 30,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 4,
  • sugar (g) 3,
  • pro. (g) 11,
  • vit. A (IU) 583,
  • vit. C (mg) 13,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 779,
  • Potassium (mg) 282,
  • calcium (mg) 151,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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