Tex-Mex Cornbread Salad Recipe - Food.com (2024)


Community Pick

Submitted by Diana Thompson

"This is a really pretty and tasty layered salad...great for covered dish events!"


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Ready In:





  • 1 package cornbread mix, prepared as directed
  • 2 (15 ounce) cans pinto beans or (15 ounce) cans kidney beans, drained
  • 3 tomatoes, seeded and chopped
  • 1 bunch green onion, chopped
  • 1 small green pepper, diced
  • 2 jalapeno peppers, seeded and diced
  • 12 strips bacon, cooked crisply and crumbled
  • 2 cups monterey jack cheese, shredded
  • 34 ounces whole kernel corn, drained
  • 1 cup sour cream
  • 1 cup salsa
  • 1 cup mayonnaise
  • 1 package dry ranch dressing mix



  • Use a deep glass bowl or small punch bowl.
  • Crumble half of the baked cornbread in the bottom of the bowl.
  • Top with half of the beans.
  • In a small bowl, combine the tomatoes, onions, green pepper, and jalapeno peppers.
  • Spread half of the tomato mixture over the beans, then sprinkle with half the bacon, half the cheese and half of the corn.
  • In another small bowl, stir together the sour cream, salsa, mayonnaise and Ranch dressing mix.
  • Spread half of the sour cream mixture ofer the corn (drop by spoonfuls and spread gently).
  • Repeat the process with the remaining ingredients.
  • Cover and chill for several hours before serving.
  • Garnish with a little shredded Cheddar cheese if desired.

Questions & Replies

Tex-Mex Cornbread Salad Recipe - Food.com (11)

Got a question? Share it with the community!


  1. This was so unusual that I just had to try it. It was wonderful! I fixed it with a BBQ pork dinner and the flavors went together so well. Thanks for posting this one, more people ought to try it - especially with summer BBQs.


  2. Fixed this with a mexican dish. Oh my goodness. Quite likely one of the best salads I have ever fixed. I didn't even eat any of the mexican entree, I just ate this. Definitely a keeper.


  3. Every time I serve this, I get asked for the recipe. It is better the next day and I like to use the small grape tomatoes in it, as they are sweeter. Also, I have used the mixed Mexican cheese, shredded, several times and it was "fantastically" received. This is very rich and a little bit goes a very long way. Use a large ice cream scoop (for a round serving) or an empty tuna can to make a "stacked salad mold"; place it on a bed of lettuce with extra salsa and guacamole on the side. Great luncheon dish! Thanks so much for the terrific recipe!


  4. I made this for a neighborhood ladies luncheon last week. It was SO good! Everyone was asking for the recipe even before they tasted it because it looked so pretty layered in the bowl. I prepared it as shown except for using Red Bell Pepper instead of Green (just because I had one on hand). I personally think it could use more cheese, but that's just me. I gave some of the leftovers to my SIL and she called last night and said they heated them up and put more salsa on top and it tasted great! This could be very versatile. I can see why this has received 5 stars across the board. Very good!


  5. This was easy to make & great to eat! I doubled the cornbread, sour cream & salsa and used 8 oz. of bottled ranch dressing in place of the mayo & mix. Next time, I will make it a day in advance to allow the cornbread to absorb more liquid. Thanks for a great addition to my salad recipe collection!


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Diana Thompson

Candler, NC

  • 15 Recipes

I am a registered nurse (pediatric ICU for 21 years; hospice for the past 12 years), married, mother of 2 daughters, and grandmother to 2 grand-daughters. I have a huge collection of cookbooks and on-line recipes and have always read these recipes the way others read novels. I recently had weight-loss surgery, but find that I enjoy finding new recipes and cooking for others even more than before! Aside from cooking, my other major interests are family, pets,reading,travel,and music.

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