Mexican Cornbread Salad

Mexican Cornbread Salad

114

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

3 h 10 m servings 719 cals
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Original recipe yields 8 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  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.

Reviews

114
  1. 135 Ratings

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Most helpful positive review

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 t...

Most helpful critical review

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 h...

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 t...

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 crea...

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 ...

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 i...

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 ...

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! T...

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 differ...

I have taken this to several potlucks and it is always a hit. I agree that it makes a bunch, so I just make half the recipe for small gatherings (15 people or less) and I just use a box of Jiff...

Excellent. I added a head of romaine lettuce and omitted the bacon bits.