Description
Mexican Cornbread Salad is a layered dish made with crumbled cornbread, beans, vegetables, cheese, bacon bits, and creamy ranch dressing. It is a colorful and hearty side dish perfect for potlucks, barbecues, and family gatherings.
Ingredients
Scale
- 1 (8.5 ounce) package corn muffin mix
- 1 (4 ounce) can diced green chile peppers drained
- 1/3 cup milk
- 1 large egg
- 2 (16 ounce) cans pinto beans drained
- 1 (16 ounce) bottle ranch style salad dressing
- 1 medium green bell pepper chopped
- 2 (15.25 ounce) cans whole kernel corn drained
- 2 medium tomatoes chopped
- 1 (3 ounce) can bacon bits
- 1 (8 ounce) package shredded cheddar cheese
- 1 green onion thinly sliced
Instructions
- Preheat oven to 400°F (200°C) and grease six muffin cups.
- Mix corn muffin mix diced green chile peppers milk and egg until combined but slightly lumpy.
- Fill muffin cups two thirds full with batter.
- Bake for 15 to 20 minutes until golden brown.
- Allow muffins to cool for about 15 minutes then crumble them into a bowl.
- In a large glass bowl layer half the ingredients in this order cornbread crumbs pinto beans ranch dressing bell pepper corn tomatoes bacon bits cheddar cheese and green onion.
- Repeat the same layers once more with remaining ingredients.
- Cover the bowl and refrigerate for about 2 hours until chilled before serving.
Notes
- Allow cornbread to cool before crumbling so the salad texture stays firm.
- Drain beans and corn well to prevent excess moisture.
- Use a clear bowl to highlight the colorful layers.
- Serve chilled for the best flavor.
- Prep Time: 30 minutes
- Chilling Time: 2 hours 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 719
- Sugar: 6g
- Sodium: 1200mg
- Fat: 46g
- Saturated Fat: 15g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg