Cornbread Salad

Cornbread Salad

26 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    1 d 1 h 40 m
Recipe by  Charlotte

“This is a good and easy recipe.”

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Adjust Servings

Original recipe yields 16 servings



  1. Prepare cornbread according to the box instructions. Cool, crumble and place in a large bowl.
  2. Mix in red onion, bell pepper, tomato, and mayonnaise. Cover, and refrigerate for at least 18 hours.

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Reviews (26)

Rate This Recipe


Love to take this to "potlucks".Sometimes I add black beans and whole corn. It is very colorful and the taste is out of this world! Its worth trying!!



I have been making this recipe for years and everyone loves it, some dont want to try it but then once they do they cant get enough, I add black beans, canned corn you can also use kidney beans its really endless what you do to this recipe. and I like more tomatos then it calls for. It is way better if made the night before.



This recipe is great, especially in summertime. I always crumble a few crispy slices of bacon up in mine, and it's even better!

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Amount Per Serving (16 total)

  • Calories
  • 509 cal
  • 25%
  • Fat
  • 46.4 g
  • 71%
  • Carbs
  • 21.8 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 22 mg
  • 7%
  • Sodium
  • 764 mg
  • 31%

Based on a 2,000 calorie diet



previous recipe:

Ingrid's Caesar Salad Dressing


next recipe:

Bacon Cornbread Salad