Mexican Cornbread Salad

Mexican Cornbread Salad
  • PREP TIME
    30 mins
  • COOK TIME
    15 mins
  • TOTAL TIME
    3 hrs
  • SERVING
    8 People
  • VIEWS
    481

A vibrant and layered salad that elevates humble cornbread into a fiesta of flavors and textures. Perfect for picnics, potlucks, or as a dazzling side dish, this salad is a guaranteed crowd-pleaser.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    58 g
  • Cholesterol
    54 mg
  • Fiber
    7 g
  • Protein
    22 g
  • Saturated Fat
    12 g
  • Sodium
    2258 mg
  • Sugar
    11 g
  • Fat
    46 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 6 muffin cups. (5 minutes)

Image Step 02
02 Step

Recipe View In a mixing bowl, combine the corn muffin mix, diced green chile peppers, milk, and egg. Stir until just combined; a few lumps are fine. (2 minutes)

Image Step 03
03 Step

Recipe View Fill the prepared muffin cups approximately 2/3 full with the cornbread batter. (3 minutes)

Image Step 04
04 Step

Recipe View Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 15-20 minutes. (15-20 minutes)

Image Step 05
05 Step

Recipe View Allow the muffins to cool in the muffin tin for 10-15 minutes before transferring them to a bowl. Once slightly cooled, crumble the muffins into bite-sized pieces. (15 minutes)

Image Step 06
06 Step

Recipe View In a large glass bowl or trifle dish, begin layering the ingredients. Use half of each ingredient for the first layer, following this order: crumbled cornbread muffins, pinto beans, Ranch-style salad dressing, chopped green bell pepper, corn, diced tomatoes, bacon bits, shredded Cheddar cheese, and sliced green onion. (10 minutes)

Image Step 07
07 Step

Recipe View Repeat the layers in the same order using the remaining ingredients. (10 minutes)

Image Step 08
08 Step

Recipe View Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together. The longer it chills, the better it tastes! (2 hours)

Image Step 09
09 Step

Recipe View Garnish with fresh cilantro and diced avocado just before serving, if desired.

For an extra layer of flavor, consider adding a can of drained and diced black olives to the salad.
If you prefer a lighter salad, you can use a light Ranch dressing or even a vinaigrette.
To make this salad ahead of time, prepare all the components separately and assemble just before serving to prevent the cornbread from becoming soggy.
Spice it up by adding a pinch of cayenne pepper to the cornbread batter or using a spicy Ranch dressing.
For a vegetarian version, omit the bacon bits and consider adding toasted pepitas (pumpkin seeds) for crunch.

Marisol Brekke

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 160 Ratings)
Total Reviews: (7)
  • Keyon Oconner

    This salad was a huge hit at our family barbecue! Everyone loved the combination of sweet cornbread and savory toppings.

  • Vincenzo Mcglynn

    The corn bread was too sweet, so next time I will reduce the amount of sugar when making it from scratch.

  • Eva Klockohettinger

    I'm not usually a fan of Ranch dressing, but it worked perfectly in this salad. I'll definitely be making this again!

  • Mittie Jacobi

    The diced tomatoes made the salad a bit watery. I recommend adding them just before serving.

  • Makenzie Dietrich

    I tried it with a southwest dressing, and it was amazing!

  • Araceli Baumbach

    Super easy to make and a great way to use up leftover cornbread muffins. I added some avocado, and it was delicious!

  • Maurine Champlin

    I made this for a potluck, and it was the first dish to disappear! The layers looked so pretty in the glass bowl.

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