Tex-Mex Cornbread Salad Recipe

Name: Tex-Mex Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package cornbread mix, prepared as directed; 2 (15 ounce) cans pinto beans or (15 ounce) cans kidney beans, drained; 3 tomatoes, seeded and chopped; 1 bunch green onion, chopped; 1 small green pepper, diced; 2 jalapeno peppers, seeded and diced; 12 strips bacon, cooked crisply and crumbled; 2 cups monterey jack cheese, shredded; 34 ounces whole kernel corn, drained; 1 cup sour cream; 1 cup salsa; 1 cup mayonnaise; 1 package dry ranch dressing mix

Servings: persons

1 package cornbread mix, prepared as directed
2 (15 ounce) cans pinto beans or (15 ounce) cans kidney beans, drained
3 tomatoes, seeded and chopped
1 bunch green onion, chopped
1 small green pepper, diced
2 jalapeno peppers, seeded and diced
12 strips bacon, cooked crisply and crumbled
2 cups monterey jack cheese, shredded
34 ounces whole kernel corn, drained
1 cup sour cream
1 cup salsa
1 cup mayonnaise
1 package dry ranch dressing mix

1
Use a deep glass bowl or small punch bowl.
2
Crumble half of the baked cornbread in the bottom of the bowl.
3
Top with half of the beans.
4
In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
5
Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
6
In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
7
Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
8
Repeat the process with the remaining ingredients.
9
Cover and chill for several hours before serving.
10
Garnish with a little shredded Cheddar cheese if desired.

1595

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1 package cornbread mix, prepared as directed, 2 (15 ounce) cans pinto beans or (15 ounce) cans kidney beans, drained, 3 tomatoes, seeded and chopped, 1 bunch green onion, chopped, and more.

Yes, Tex-Mex 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.

That's it — enjoy your meal!

Tex-Mex Cornbread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions