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Cole's Cornbread Salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
160 minutes
Colorful summer cornbread salad with layers of pinto beans, corn, tomatoes, bell pepper, green onions, bacon, and cheese.
Ingredients:
  • 1 (7.5 ounce) package corn bread/muffin mix
  • 1 (4 ounce) can chopped green chilies, undrained
  • 0.125 teaspoon ground cumin
  • 0.125 teaspoon dried oregano
  • 1 pinch rubbed sage
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • 10 slices bacon
  • 2 (15.5 ounce) cans pinto beans, drained and rinsed
  • 1 (10 ounce) can whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 cup chopped green pepper
  • 1 cup chopped green onion
  • 2 cups shredded Cheddar cheese
Instructions:
  • Preheat your oven to a toasty 400 degrees F (200 degrees C) and generously grease an 8-inch square pan.
  • Mix green chilies, cumin, oregano, and sage into prepared cornbread batter. Spread the flavorful batter into the pan.
  • Bake in the oven until the top bounces back when touched lightly, for 20 to 25 minutes. Allow to cool completely.
  • Combine mayonnaise, sour cream, and ranch dressing mix in a small bowl. Set aside.
  • Place the bacon in paper towels and microwave until crispy, approximately 45 seconds per slice. Then, crumble the bacon and set it aside.
  • Layer half of the crumbled cornbread in a 9x13-inch baking dish. Top with half of the beans, the mayonnaise mixture, corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers, finishing with cheese on top. The dish will be quite full. Refrigerate for 2 hours before serving.

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