For an extra layer of flavor, consider adding a can of drained and diced black olives to the salad. If you prefer a lighter salad, you can use a light Ranch dressing or even a vinaigrette. To make this salad ahead of time, prepare all the components separately and assemble just before serving to prevent the cornbread from becoming soggy. Spice it up by adding a pinch of cayenne pepper to the cornbread batter or using a spicy Ranch dressing. For a vegetarian version, omit the bacon bits and consider adding toasted pepitas (pumpkin seeds) for crunch.
Mexican Cornbread Salad
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME3 hrs
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SERVING8 People
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VIEWS481
A vibrant and layered salad that elevates humble cornbread into a fiesta of flavors and textures. Perfect for picnics, potlucks, or as a dazzling side dish, this salad is a guaranteed crowd-pleaser.
Ingridients
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Nutrition
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Carbohydrate58 g
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Cholesterol54 mg
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Fiber7 g
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Protein22 g
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Saturated Fat12 g
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Sodium2258 mg
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Sugar11 g
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Fat46 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 400 degrees F (200 degrees C). Lightly grease 6 muffin cups. (5 minutes)
02 Step
Recipe View In a mixing bowl, combine the corn muffin mix, diced green chile peppers, milk, and egg. Stir until just combined; a few lumps are fine. (2 minutes)
03 Step
Recipe View Fill the prepared muffin cups approximately 2/3 full with the cornbread batter. (3 minutes)
04 Step
Recipe View Bake in the preheated oven until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 15-20 minutes. (15-20 minutes)
05 Step
Recipe View Allow the muffins to cool in the muffin tin for 10-15 minutes before transferring them to a bowl. Once slightly cooled, crumble the muffins into bite-sized pieces. (15 minutes)
06 Step
Recipe View In a large glass bowl or trifle dish, begin layering the ingredients. Use half of each ingredient for the first layer, following this order: crumbled cornbread muffins, pinto beans, Ranch-style salad dressing, chopped green bell pepper, corn, diced tomatoes, bacon bits, shredded Cheddar cheese, and sliced green onion. (10 minutes)
07 Step
Recipe View Repeat the layers in the same order using the remaining ingredients. (10 minutes)
08 Step
Recipe View Cover the salad and refrigerate for at least 2 hours to allow the flavors to meld together. The longer it chills, the better it tastes! (2 hours)
09 Step
Recipe View Garnish with fresh cilantro and diced avocado just before serving, if desired.
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RECIPE REVIEWS
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Please Rate
Keyon Oconner
Jun 25, 2025This salad was a huge hit at our family barbecue! Everyone loved the combination of sweet cornbread and savory toppings.
Vincenzo Mcglynn
Jun 15, 2025The corn bread was too sweet, so next time I will reduce the amount of sugar when making it from scratch.
Eva Klockohettinger
Jan 3, 2025I'm not usually a fan of Ranch dressing, but it worked perfectly in this salad. I'll definitely be making this again!
Mittie Jacobi
Oct 22, 2024The diced tomatoes made the salad a bit watery. I recommend adding them just before serving.
Makenzie Dietrich
Sep 24, 2023I tried it with a southwest dressing, and it was amazing!
Araceli Baumbach
Aug 24, 2023Super easy to make and a great way to use up leftover cornbread muffins. I added some avocado, and it was delicious!
Maurine Champlin
Aug 15, 2023I made this for a potluck, and it was the first dish to disappear! The layers looked so pretty in the glass bowl.