Jefferson County Recipe of the Day: Corn Bread Layered Salad

Corn Bread Layered Salad – A one-dish meal!

Corn Bread Layered Salad


1 – 8-1/2 ounce package corn bread/muffin mix
6 green onions, chopped
1 medium green pepper, chopped
1 can whole kernel corn, drained
1 can 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


~Prepare and bake corn bread according to package directions. Cool on a wire rack.

~Crumble corn bread into a 2-qt. glass serving bowl. Layer with onions, green pepper, corn, and beans.

~In a small bowl, combine mayonnaise and sour cream.Spread over the vegetables. Sprinkle with tomatoes and cheese.

~Refrigerate until serving.

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