Loading
Advanced Search

Cornbread Salad with Beans Recipe

Ingredients
  • 1 package corn bread muffin mix (7.5 oz pkg)
  • 1 can chopped green chilies (4 oz can)
  • 1/8 teaspoon dried oregano
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 packet dry ranch-style dressing mix (1 oz pkt)
  • 10 slices bacon
  • 2 cans pinto beans, drained, rinsed
  • 1 can whole kernel corn, drained
  • 3 tomatoes, chopped
  • 1 cup green pepper, chopped
  • 1 cup green onion, chopped
  • 2 cups shredded Cheddar cheese
Container:8 inch square baking pan, 9 x 13 baking dish
Directions
PREP
1.5 hrs
COOK
25 mins
READY IN
2 hrs
  • Preheat the oven to 400. Prepare the cornbread mix according to package directions, stirring in the green chilies and oregano.
  • Spread into a greased 8 inch square pan. Bake for 20 to 25 minutes, or until the top springs back when lightly pressed. Set aside to cool completely.
  • In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside.
  • Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
  • Crumble half of the cornbread into the bottom of a 9 x 13 inch baking dish.
  • Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese.
  • Repeat the layers ending with cheese on top. The dish will be very full.
  • Cover and refrigerate for 2 hours before serving.
  • This is also pretty served in a trifle dish.
Similar Recipes
More Similar Recipes
Loading
Advanced Search

Cornbread Salad with Beans Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
More Similar Recipes
E-mail: 
Sign Up
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2026 Tecstra Systems, All Rights Reserved, RecipeTips.com