READY IN 3+ hrs

Mexican Cornbread Salad

Read Reviews (99)

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

Directions

Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
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.
Cover, refrigerate 2 hours and serve chilled.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 3 hrs 10 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 06, 2003

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!!!!!

—PSWEST

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Most Helpful Critical Review

Nov 12, 2003

This was a bit of work and was not all that popular with my co-workers at our summer potluck. It was very pretty to look at it, and one or two enjoyed it, but it made a lot and I threw almost half of it away. I will not make again.

—BECBEC

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117 Ratings

Dec 13, 2004

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.

—wannabechef

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Sep 12, 2003

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.

—Joanie

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Sep 06, 2005

This was a hit at our Labor Day BBQ. I added layers of sliced black olives and used the Sour Cream Dressing recipe on this site in place of the bottled dressing. It looks beautiful and festive in a trifle bowl and is definitely not your ordinary salad. Awesome recipe, Jose! Thx.

—Spongebob7

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May 31, 2005

I found a similar recipe to this in Southern Living magazine last summer. I added teh chiles TO the corn bread mix along w/ a little taco seasoning to make a mexican corn bread. I also used 1 can black beans instead of pinto, layered w/ romaine lettuce, real bacon instead of the bits and use Montery Jack cheese instead of plain cheddar. Overall this is a great salad that you can adjust to your own liking! It does make a huge bowl, so make sure you've got plenty to eat it!!!

—VAMOM3

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Oct 07, 2002

Gosh...What can I say about a recipe that has had everyone that I have EVER served it too flippin' out? Not enough, apparently. This salad is FANTASTIC and I have made it over 6 times for different occasions. I HIGHLY reccommend that you try this and have some fun with it. Some substitutions I have made are using differnet Ranch dressings (a spicy Texas ranch was a HUGE hit) plus I've changed the beans from pinto to black beans, I've changed the cheese. It's very flexible, so have fun! Really, though...it's FABULOUS! make it, make it, make it!!! Oh yeah, also I make/serve it on a really big colorful platter, and garnish it with a red or green jalapeno pepper.ENJOY!!!

—Chef Wannabe

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Nov 19, 2003

This was a hit at a recent get-together! I used Kraft Cilantro Pepper flavored Ranch dressing that I think made it even better. The bacon bits aren't really necessary for this dish to work! Try this recipe...it's easy and delicious!

—txpenelope

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Nutrition

Calories
719 kcal
36%

Carbohydrates
57.7 g
19%

Cholesterol
54 mg
18%

Fat
46.3 g
71%

Fiber
6.9 g
28%

Protein
22 g
44%

Sodium
2258 mg
90%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mexican Cornbread Salad

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 719
Calories from Fat: 417

% Daily Value *
Total Fat 46.3g 71 %
Saturated Fat 12.3g 61 %
Cholesterol 54mg 18 %
Sodium 2258mg 90 %
** Potassium 523mg 15 %
Total Carbohydrates 57.7g 19 %
Dietary Fiber 6.9g 28 %
Protein 22g 44 %
Sugars 10.7g
Vitamin A 17 %
Vitamin C 46 %
Calcium 42 %
Iron 33 %
** Thiamin 15 %
** Niacin 28 %
** Vitamin B6 14 %
** Magnesium 19 %
** Folate 68 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.