Layered Mexican Cornbread Salad Recipe

Name: Layered Mexican Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package Mexican Cornbread Mix (6 Ounce); Additional Required Ingredients Specified In Mix Package (typically Milk, Eggs, And Butter Or Oil); 1 can (4 1/2 Oz. Size) Chopped Green Chilies, Undrained; 1 pinch Sage; 1 package Ranch Salad Dressing Mix (1 Ounce Package); 1 container 8 Oz. Lite Or Regular Sour Cream; 1 cup Lite Or Regular Mayonnaise; 2 cans Pinto Beans, Drained (16 Ounce Cans); 2 cans (15 oz. size) Whole Kernel Corn, Drained; 1 cup Diced Red Or Green Bell Pepper; 1 cup Finely Chopped Scallions (green And White Parts); 3 Tablespoons Finely Minced Jalapeno Or Serrano Chilies; 1 package 8 Oz. Shredded Cheddar Cheese; 10 slices Bacon, Cooked And Crumbled; 3 whole Large Tomatoes, Chopped

Servings: persons

1 package Mexican Cornbread Mix (6 Ounce)
Additional Required Ingredients Specified In Mix Package (typically Milk, Eggs, And Butter Or Oil)
1 can (4 1/2 Oz. Size) Chopped Green Chilies, Undrained
1 pinch Sage
1 package Ranch Salad Dressing Mix (1 Ounce Package)
1 container 8 Oz. Lite Or Regular Sour Cream
1 cup Lite Or Regular Mayonnaise
2 cans Pinto Beans, Drained (16 Ounce Cans)
2 cans (15 oz. size) Whole Kernel Corn, Drained
1 cup Diced Red Or Green Bell Pepper
1 cup Finely Chopped Scallions (green And White Parts)
3 Tablespoons Finely Minced Jalapeno Or Serrano Chilies
1 package 8 Oz. Shredded Cheddar Cheese
10 slices Bacon, Cooked And Crumbled
3 whole Large Tomatoes, Chopped

1
Prepare cornbread mix according to package directions (you'll typically need milk, eggs, and maybe butter or oil, as directed in mix package), adding green chilies and sage to the mix. Set aside to cool.
2
Combine ranch salad dressing mix, sour cream and mayonnaise. Set aside.
3
Crumble half of the cornbread into a trifle bowl (see notes below). Top with half each of: beans, corn, sour cream mixture, peppers, green onions, jalapeno/serrano peppers (use as many or little as you can bear, see notes below), and cheese. Repeat layers.
4
Top with bacon and tomatoes.
5
To serve, be sure you scoop all the way through the layers to get bits of all the goodies!
6
Notes:
7
Put your cornbread through your food processor for a few seconds so it will be very fine.
8
If you want more of a bite, add the jalapenos or serranos. Just know they will give this salad a good kick! (Our house likes things with kick-yours, maybe not so much.)
9
I've also put in a layer of sliced ripe olives (drained), just to be different!

1564

kcal

Calories

102

Fat

103

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 15 ingredients. The key ingredients include: 1 package Mexican Cornbread Mix (6 Ounce), Additional Required Ingredients Specified In Mix Package (typically Milk, Eggs, And Butter Or Oil), 1 can (4 1/2 Oz. Size) Chopped Green Chilies, Undrained, 1 pinch Sage, and more.

Yes, Layered Mexican 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.

Layered Mexican Cornbread Salad

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