Corn Bread Layered Salad
1 pkg (8 1/2 oz) corn bread mix (or just make your own and use about 1/3 of 9X13 pan)
6 green onions
1 medium green pepper, chopped
1 can whole kernel corn, drained
1 can pinto beans, drained and rinsed (or 2 cups of home made)
3/4 cup mayonaise
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.
Crumble corn bread into 2 qt glass serving bowl. Layer with onions, peppers, corn and beans.
Mix sour cream and mayonaise; spread over the other ingredients. Top with cheese and tomatoes. Chill until ready to serve.
Recipe source: really old Taste of Home magazine
My notes: This makes a big bowl. I used it as one of our meatless meals and thought it was very filling.
1 comment:
I made this dish for my family for dinner last night. My husband had a hard time accepting the lack of meat (he kept saying he didn't think it would hurt to just add some chicken to it) but it was wonderful! I am putting it in my book of favorites!
p.s. I added a little taco seasoning to the sour cream/mayo mixture for a little south-of-the-border flair and it was yum-o!
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