Cornbread Salad26 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 1 day 1 hr 40 min
“This is a good and easy recipe.” - by Charlotte
Original recipe yields 16 servings
- Prepare cornbread according to the box instructions. Cool, crumble and place in a large bowl.
- Mix in red onion, bell pepper, tomato, and mayonnaise. Cover, and refrigerate for at least 18 hours.
Amount Per Serving (16 total)
- 509 cal
- 46.4 g
- 21.8 g
Based on a 2,000 calorie diet
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!!..." See more"
"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 r..." See moreeally 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."
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