Stacked Cornbread Vegetable Salsa Salad Recipe

Name: Stacked Cornbread Vegetable Salsa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 3 cups buttermilk; 2 eggs; 2 cups yellow cornmeal; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 4 ounces chopped Jalapeno pepper, seeds and ribs removed (optional); 1 pound bacon; 1 package ranch-style dressing mix; 8 ounces sour cream; 1 cup mayonnaise; 3 tomatoes, chopped; 1/2 cup chopped green bell pepper; 1/2 cup chopped green onions; 2 16-ounces can pinto beans, drained and rinsed; 3 cups shredded cheddar cheese; 1 15-ounces can whole kernel corn, drained

Servings: persons

1 tablespoon vegetable oil
3 cups buttermilk
2 eggs
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 ounces chopped Jalapeno pepper, seeds and ribs removed (optional)
1 pound bacon
1 package ranch-style dressing mix
8 ounces sour cream
1 cup mayonnaise
3 tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
2 16-ounces can pinto beans, drained and rinsed
3 cups shredded cheddar cheese
1 15-ounces can whole kernel corn, drained

1
Preheat the oven to 450F.
2
Coat the bottom and sides of a 10-inch cast-iron skillet with the vegetable oil and place in the oven to heat.
3
In a medium bowl, combine the buttermilk and eggs and stir.
4
Add the cornmeal, baking soda, baking powder, salt, and jalapeno pepper while stirring briskly.
5
Pour the batter into the hot skillet.
6
Bake for 15 minutes, or until lightly browned.
7
Let cool.
8
While the cornbread bakes, fry the bacon in a skillet over medium-high heat until crisp.
9
Drain well on paper towels.
10
When cool, crumble into small pieces.
11
In a medium bowl, combine the ranch dressing mix, sour cream, and mayonnaise and mix well.
12
In another bowl, combine the tomatoes, bell pepper, and green onions to form a chunky salsa.
13
Crumble the cooled cornbread and place half in the bottom of a large serving bowl.
14
Top with half of the pinto beans.
15
Layer half of the salsa mixture over the beans.
16
Follow with half of the cheese, bacon, and corn, and top with half of the dressing.
17
Make a second layer, ending with the dressing.
18
Cover and chill for at least 2 hours before serving.

3030

kcal

Calories

280

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 18 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 3 cups buttermilk, 2 eggs, 2 cups yellow cornmeal, and more.

Yes, Stacked Cornbread Vegetable Salsa 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.

Stacked Cornbread Vegetable Salsa Salad

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