Mexican Cornbread Salad

Mexican Cornbread Salad

107 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    3 h 10 m
Recipe by  Jose

“This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.”

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Adjust Servings

Original recipe yields 8 servings



  1. Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
  2. Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
  3. Cover, refrigerate 2 hours and serve chilled.

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Reviews (107)

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I made this twice for family events. Everyone liked it both times but being from Texas, everyone said it needed to be spicier the first time so here's what I did. I switched the regular corn to Mexi corn (has red and green bell peppers in it). I used the hot green chili peppers instead of the mild. I added a teaspoon of cumin to the ranch salad dressing. We all liked it even better the second time (with the extra spice). Next time I make it I'm going to use pico de gallo (chunky salsa) instead of just straight tomatoes.



EXCELLENT! Serves 12 easily. I prefer making the ranch dressing from the package as the dressing is very important to the salad. I used 1 package Ranch dressing, 1 cup mayo and 1 cup sour cream. Also added a bit of cumin,oregano and chili powder. Try different cheeses...Monteray Jack and mild cheddar are nice. I prefer making this the day before as all the flavors blend. You'll get raves from this easy, colorful and scrumptious salad. A big winner in my book!!!!!



Great recipe! Very different. It tastes better if you make it a day ahead. Also, the recipe says it's for 6 servings but it's more like for 12-15. Unless you are feeding a big crowd, I would cut this back by at least half.

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Amount Per Serving (8 total)

  • Calories
  • 719 cal
  • 36%
  • Fat
  • 46.3 g
  • 71%
  • Carbs
  • 57.7 g
  • 19%
  • Protein
  • 22 g
  • 44%
  • Cholesterol
  • 54 mg
  • 18%
  • Sodium
  • 2258 mg
  • 90%

Based on a 2,000 calorie diet



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Cornbread Salad


next recipe:

Mexican Salad Bowl