Mexican Cornbread Salad
Combining vibrant Tex-Mex flavors with a hearty Southern twist, this Mexican Cornbread Salad is a stunning layered dish that’s as visually appealing as it is delicious. Featuring crumbled cornbread, Mexican-style corn, black beans, diced bell peppers, and creamy ranch dressing, it brings together refreshing crunch and bold, smoky notes. Topped with shredded cheddar, crispy bacon, and a sprinkle of fresh cilantro, this flavorful salad doubles as both a crowd-pleasing side dish and an irresistible centerpiece for potlucks, picnics, or family dinners. With just 20 minutes of prep time and a make-ahead option for easy entertaining, this recipe is a perfect fusion of convenience and taste.
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Recipe Information
Ingredients
- 16 ounces cornbread mix
- 0.75 cups milk
- 2 large eggs
- 15 ounces Mexican-style corn (drained)
- 15 ounces black beans (rinsed and drained)
- 1 medium green bell pepper (diced)
- 1 medium red bell pepper (diced)
- 4 stalks green onions (chopped)
- 1.5 cups shredded cheddar cheese
- 1 cup sour cream
- 1 cup mayonnaise
- 1 packet ranch seasoning mix
- 6 slices bacon (cooked and crumbled)
- 2 tablespoons fresh cilantro (chopped, optional)
Instructions
Preheat the oven to 400°F (200°C) and grease a baking dish.
Prepare the cornbread mix according to the package instructions by mixing the cornbread mix, milk, and eggs in a bowl.
Pour the batter into the prepared dish and bake for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow to cool completely.
While the cornbread cools, prepare the vegetables by dicing the green and red bell peppers and chopping the green onions.
In a small bowl, mix together the sour cream, mayonnaise, and ranch seasoning mix to create the dressing. Set aside.
Once the cornbread is cool, crumble it into bite-sized pieces and set aside.
In a large glass bowl or trifle dish, start layering the ingredients. Begin with half of the crumbled cornbread as the base layer.
Add a layer of black beans, followed by a layer of Mexican-style corn, then a layer of diced bell peppers (green and red).
Sprinkle half of the chopped green onions and shredded cheddar cheese over the vegetables.
Drizzle half of the prepared dressing evenly over the layers.
Repeat the layers using the remaining cornbread, black beans, corn, bell peppers, green onions, cheese, and dressing.
Top the salad with the cooked and crumbled bacon and optional chopped cilantro for garnish.
Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together before serving.
Nutrition Facts
Calories |
6025 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 340.9 g | 437% | |
| Saturated Fat | 102.0 g | 510% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 980 mg | 327% | |
| Sodium | 9783 mg | 425% | |
| Total Carbohydrate | 587.5 g | 214% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 149.3 g | ||
| Protein | 169.5 g | 339% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 2896 mg | 223% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3524 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
