Print Recipe

Mexican Cornbread Salad

Prep Time10 mins
Cook Time3 hrs
Total Time3 hrs 10 mins
Course: Side
Cuisine: Mexican
Servings: 8 -10
Author: Based on a recipe found here


  • 1 8 1/2 ounce package dry corn bread mix
  • Milk and eggs to make corn bread depending on the mix you're using
  • 1 4 ounce can chopped green chile peppers
  • 2 16 ounce cans pinto beans, drained
  • 1 16 ounce bottle Ranch salad dressing
  • 1 green bell pepper chopped
  • 2 15 1/4 ounce cans whole kernel sweet corn, drained
  • 2 to matoes chopped
  • 6 slices thick-cut bacon cooked,drained, crumbled
  • 8 ounces extra sharp Cheddar cheese shredded
  • 1 bunch green onions chopped


  • Make the cornbread batter per package instructions. Stir in the green chiles and bake as directed. Let cool.
  • In a glass bowl, crumble half of the cornbread. Spread out evenly.
  • Add layers of the following: 1 can of beans, 1 cup dressing, 1/2 of the green bell pepper, 1 can of the corn, 1 tomato, 1/2 of the bacon, 1/2 of the cheese and half of the green onions.
  • Repeat with another layer, starting with a layer of the remaining cornbread.
  • Cover and refrigerate for at least 2 hours before serving.