Home & Mexican Cornbread Salad
Mexican Cornbread Salad

Mexican Cornbread Salad

Mexican Cornbread Salad


1 6 oz. Pkg. Mexican cornbread mix

1 4 1/2 Oz. Can chopped chilies, un-drained

Dash of sage

2 16 Oz. cans pinto beans, drained

2 15 1/4 oz. Cans whole kernel corn, drained

1 1 Oz. Carton lite or regular sour cream

1 Cup lite or regular mayonnaise

1 Cup chopped green or red pepper

1 Cup chopped green onions

1 8 Oz. Pkg. Shredded cheddar

3 Lg. tomatoes, chopped

10 slices bacon, cooked and crumbled

1 Pkg. Ranch salad dressing mix


Prepare cornbread mix according to package, adding green chilies & sage, cool

Combine dressing mix, sour cream and mayonnaise, set aside.  Crumble half of cornbread into a bowl. Top with half each of beans, corn, sour cream mixture, peppers, green onions, cheese. Repeat layers. Top with bacon and tomatoes.

Tip:  Mom puts bread in the processor so it will be real fine.  Also, if you want a little bite to it, make one of the cans of beans, jalapeno beans!




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Feature Recipe


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