Cornbread Salad Recipe

Name: Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8 1/2 ounce) packages cornbread mix (I prefer Jiffy brand, it has a slight sweet taste) or (8 1/2 ounce) packages corn muffin mix (I prefer Jiffy brand, it has a slight sweet taste); 2 (4 ounce) cans chopped green chilies, undrained; 1/4 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1/4 teaspoon sweet basil (The above three seasonings can be adjusted depending on how much spice you prefer); 1/2 cup mayonnaise or 1/2 cup salad dressing; 1 1/2 cups sour cream; 1 (2/3 ounce) envelope ranch dressing mix; 3 (15 ounce) cans pinto beans, rinsed and drained; 2 (15 1/4 ounce) cans whole kernel corn, drained; 3 medium tomatoes, chopped (I used 2 cans tomatoes, diced and peeled); 1 cup chopped green peppers or 1 cup bell pepper; 1 cup chopped green onion; 10 slices bacon, cooked and crumbled; 4 cups shredded cheddar cheese (16 oz); 2 ounces cooked elbow macaroni (optional); 16 ounces black-eyed peas, rinsed & drained (optional); 2 cups broccoli florets, cut into bite-size buds (optional); 2 cups diced celery (optional); 1 (10 1/2 ounce) can sliced water chestnuts, cut in quarters (optional); 16 ounces kidney beans, rinsed & drained (optional); 16 ounces canned great northern beans, rinsed and drained (optional); 16 ounces canned black beans, rinsed & drained (optional)

Servings: persons

2 (8 1/2 ounce) packages cornbread mix (I prefer Jiffy brand, it has a slight sweet taste) or (8 1/2 ounce) packages corn muffin mix (I prefer Jiffy brand, it has a slight sweet taste)
2 (4 ounce) cans chopped green chilies, undrained
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon sweet basil (The above three seasonings can be adjusted depending on how much spice you prefer)
1/2 cup mayonnaise or 1/2 cup salad dressing
1 1/2 cups sour cream
1 (2/3 ounce) envelope ranch dressing mix
3 (15 ounce) cans pinto beans, rinsed and drained
2 (15 1/4 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped (I used 2 cans tomatoes, diced and peeled)
1 cup chopped green peppers or 1 cup bell pepper
1 cup chopped green onion
10 slices bacon, cooked and crumbled
4 cups shredded cheddar cheese (16 oz)
2 ounces cooked elbow macaroni (optional)
16 ounces black-eyed peas, rinsed & drained (optional)
2 cups broccoli florets, cut into bite-size buds (optional)
2 cups diced celery (optional)
1 (10 1/2 ounce) can sliced water chestnuts, cut in quarters (optional)
16 ounces kidney beans, rinsed & drained (optional)
16 ounces canned great northern beans, rinsed and drained (optional)
16 ounces canned black beans, rinsed & drained (optional)

1
Prepare corn bread batter according to package directions.
2
Stir in chilies, cumin, oregano and sweet basil.
3
Spread in a greased 9 X 13 inches.
4
square baking pan.
5
Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
6
Cool.
7
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
8
Crumble half the corn bread into serving dish.
9
Layer with half of the beans, mayonnaise mixture, corn tomatoes, green pepper, onions, bacon and cheese.
10
Repeat layers (dish will be very full).
11
Cover and refrigerate for 2 hours.
12
This recipe may be cut in half, if necessary.
13
If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
14
There is really no limit as to what you can put in this salad.

2064

kcal

Calories

114

Fat

162

Carbs

112

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 23 ingredients. The key ingredients include: 2 (8 1/2 ounce) packages cornbread mix (I prefer Jiffy brand, it has a slight sweet taste) or (8 1/2 ounce) packages corn muffin mix (I prefer Jiffy brand, it has a slight sweet taste), 2 (4 ounce) cans chopped green chilies, undrained, 1/4 teaspoon ground cumin, 1/4 teaspoon dried oregano, 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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