Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. self-rising cornmeal; 1 (8 oz.) carton sour cream; 2 eggs; 1 Tbsp. sugar; 1 c. chopped tomatoes; 1 c. chopped onions; 1 c. chopped bell pepper; 1 c. chopped sweet pickle relish; 1 c. mayonnaise; 1 Tbsp. sugar; 1 c. grated cheese

Servings: persons

1 c. self-rising cornmeal
1 (8 oz.) carton sour cream
2 eggs
1 Tbsp. sugar
1 c. chopped tomatoes
1 c. chopped onions
1 c. chopped bell pepper
1 c. chopped sweet pickle relish
1 c. mayonnaise
1 Tbsp. sugar
1 c. grated cheese

1
Mix cornmeal, sour cream, eggs and sugar.
2
Pour into greased skillet.
3
Bake at 450u00b0 until golden brown.
4
Remove from oven and let cool.
5
Mix in large bowl tomatoes, onions, bell pepper and relish.
6
Crumble the cooled cornbread and toss into the salad ingredients.
7
Mix mayonnaise and 1 tablespoon sugar; pour over salad and stir.
8
Sprinkle 1 cup grated cheese over top.
9
This can be made the night before serving.
10
If so, do not add the tomatoes, relish and toppings until ready to eat.

903

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. self-rising cornmeal, 1 (8 oz.) carton sour cream, 2 eggs, 1 Tbsp. sugar, and more.

Yes, Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cornbread Salad

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