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Mexican Cornbread Salad
Mexican Cornbread Salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
180 minutes
Summery Cornbread Salad: Layers of cornbread, pinto beans, bell peppers, corn, bacon, tomatoes, and cheese. Ideal for picnics and BBQs.
Ingredients:
  • 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
  • 1 (4 ounce) can diced green chile peppers, drained
  • 0.333 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 the oven to 400°F (200°C) and grease 6 muffin cups.
  • Combine corn muffin mix, spicy chile peppers, milk, and egg until just mixed with a few lumps. Fill muffin cups 2/3 full.
  • Bake until golden brown, about 15 to 20 minutes in a preheated oven. Allow muffins to cool for 15 minutes before crumbling into a bowl.
  • Create layers in a large glass bowl with half of each ingredient in this order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat the layers.
  • Chill in the refrigerator for about 2 hours until cold.

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