Mexican Cornbread Salad Recipe

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This recipe for Mexican Cornbread Salad is from A Stick of Butter and a Whole Lot of Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 6-ounce package Mexican Cornbread mix
1 4.5-ounce can chopped green chiles, undrained
Dash of ground sage
1 1-ounce package Ranch dressing mix
1 8-ounce carton sour cream
1 cup Mayonnaise
2 16-ounce cans pinto beans, drained
1 cup chopped green pepper
2 15.25 ounce cans whole kernel corn, drained
3 large tomatoes, chopped
10 slices bacon, cooked and crumbled
1 8-ounce package shredded cheddar cheese
1 cup sliced green onions
lettuce leaves
tomato wedges (optional)

Directions:
Directions:
Prepare cornbread mix according to package directions, adding green chiles and sage. Cool.
Combine salad dressing mix, sour cream and mayonnaise; set aside.

Crumble half of cornbread into a bowl. Top with half each of beans, sour cream mixture, green pepper and next 5 ingredients. Repeat layers.

Cover and chill for two hours. Serve in individual lettuce-lined bowls and top with tomato wedges, if desired.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 Minutes
Personal Notes:
Personal Notes:
This looks really pretty when you layer it into a trifle bowl or any other glass bowl.

 

 

 

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