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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 8

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)

Directions

Step 1

Preheat the oven to 400°F (200°C) and grease a baking dish.

Step 2

Prepare the cornbread mix according to the package instructions by mixing the cornbread mix, milk, and eggs in a bowl.

Step 3

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.

Step 4

While the cornbread cools, prepare the vegetables by dicing the green and red bell peppers and chopping the green onions.

Step 5

In a small bowl, mix together the sour cream, mayonnaise, and ranch seasoning mix to create the dressing. Set aside.

Step 6

Once the cornbread is cool, crumble it into bite-sized pieces and set aside.

Step 7

In a large glass bowl or trifle dish, start layering the ingredients. Begin with half of the crumbled cornbread as the base layer.

Step 8

Add a layer of black beans, followed by a layer of Mexican-style corn, then a layer of diced bell peppers (green and red).

Step 9

Sprinkle half of the chopped green onions and shredded cheddar cheese over the vegetables.

Step 10

Drizzle half of the prepared dressing evenly over the layers.

Step 11

Repeat the layers using the remaining cornbread, black beans, corn, bell peppers, green onions, cheese, and dressing.

Step 12

Top the salad with the cooked and crumbled bacon and optional chopped cilantro for garnish.

Step 13

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld together before serving.

Nutrition Facts

Serving size	2669.8 grams (2669.8g)

Amount per serving	% Daily Value*
Calories	6025

Total Fat 340.90g	437%
Saturated Fat 102.00g	510%
Polyunsaturated Fat 0.10g
Cholesterol 980mg	327%
Sodium 9783mg	425%
Total Carbohydrate 587.50g	214%
Dietary Fiber 46.90g	168%
Total Sugars 149.30g
Protein 169.50g	339%

Vitamin D 163IU	813%
Calcium 2896mg	223%
Iron 22mg	122%
Potassium 3524mg	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.

Source of Calories

Fat: 50.3%

Protein: 11.1%

Carbs: 38.5%