Tuesday, April 17, 2012

Mexican Cornbread Salad

1 package mexican cornbread, cooked and crumbled 
1 can shoepeg corn, drained
1 small roma tomato, diced
1 small green bell pepper, diced
1 small bunch green onions, sliced 
3/4 c. mayo
3/4 c. sour cream
1 c. shredded cheddar cheese
salt, pepper & cayenne pepper to taste


Cook cornbread according to package directions. Set aside to cool completely. Once it has cooled, crumble cooked cornbread into a medium size mixing bowl. Stir in remaining ingredients to mix well. (Do not over mix.) Cover and place in refrigerator to chill. Serve cold. 

Click HERE for printable recipe 

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