This cornbread salad recipe features layers of pinto beans, corn, tomatoes, bell pepper, green onions, bacon, and cheese for a colorful summer dish.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
460 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
Step 2
Prepare cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into finished batter. Spread into the prepared pan.
Step 3
Bake in the preheated oven until the top springs back when lightly pressed, 20 to 25 minutes. Set aside to cool completely.
Step 4
In a small bowl, stir together mayonnaise, sour cream, and ranch dressing mix. Set aside.
Step 5
Wrap bacon in paper towels and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
Step 6
Crumble 1/2 of the cornbread into the bottom of a 9x13-inch baking dish. Cover with 1/2 of the beans, 1/2 of the mayonnaise mixture, and 1/2 of the corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers ending with cheese on the top; the dish will be very full. Cover and refrigerate for 2 hours before serving.
Ingredients
1 cup sour cream
1 cup mayonnaise
2 cups shredded Cheddar cheese
1 cup chopped green onion
10 slices bacon
1 (1 ounce) package dry Ranch-style dressing mix
1 (10 ounce) can whole kernel corn, drained
3 medium tomatoes, chopped
1 (7.5 ounce) package corn bread/muffin mix
1 (4 ounce) can chopped green chilies, undrained
1 pinch rubbed sage
2 (15.5 ounce) cans pinto beans, drained and rinsed
