Layered Mexican Cornbread Salad Recipe (2024)

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This is another of my Aunt Katy’s original recipes that she gave me permission to share with ya’ll. This Layered Mexican Cornbread Salad is a huge hit at church potlucks and our family gatherings.

While this layered Mexican cornbread salad looks fabulous in a trifle bowl, you can also layer it up in a big pan for large gatherings. It tastes great the next day too (if you have leftovers which isn’t likely!)

Layered Mexican Cornbread Salad Recipe (1)

You can prepare this cornbread salad recipe up to 24 hours ahead of time which makes it a great side dish for holidays.

Layered Mexican Cornbread Salad Recipe

Ingredients
2 packs Mexican cornbread mix made according to package directions (Martha White makes a good one)
2 packs ranch dressing mix
2 c buttermilk
2 c mayonnaise
1 lettuce head, finely chopped
2 cans seasoned black beans, rinsed and drained
1 can shoepeg corn, drained (use white or yellow corn if you can’t find shoepeg)
1 can mexicorn drained
1 red bell pepper, chopped
1 green bell pepper, chopped
1 jar green olives
1 can sliced black olives
2 tomatoes
1 bunch green onions, sliced
8oz shredded cheddar cheese

Creating this layered Mexican cornbread salad recipe is definitely a labor of love and you’ll need a tool to make things easier on yourself. One of the tricks to the full flavor of this recipe is finely chopping the ingredients and this chopper tool from Pampered Chef can cut your prep time in half! There are other similar models out there from different brands, but just trust me on this one and invest in the Pampered Chef one. It’s high quality, takes apart and puts together easily, is dishwasher safe, and lasts forever. You can buy it on Amazon so there’s no need to find a Pampered Chef rep.

Directions:

1. Prepare cornbread mix according to package directions. Cool.

2. Mix ranch dressing mix with buttermilk and mayonnaise and refrigerate until ready for use.

3. Crumble ½ cornbread into large glass trifle bowl or 5 quart ice cream bucket (perfect for traveling!) Layer ½ lettuce, 1 can black beans, 1 can corn, red bell pepper, sprinkle enough green olives to cover 1 layer (don’t use whole jar), ½ tomatoes, 1 ¼ cups ranch dressing, repeat ½ cornbread, ½ lettuce, 1 can black beans, 1 can corn, green bell pepper, ½ tomatoes, black olives, green onions, 1 ¼ cup ranch dressing, shredded cheese, and top with bacon bits.

4. Cover and refrigerate at least2 hours and up to 24 hours before serving.

Layered Mexican Cornbread Salad Recipe (2)

Serves 10 as a meal
Serves 20 as a side dish.

Layered Mexican Cornbread Salad Recipe (3)Food Is My Love Language ShirtLayered Mexican Cornbread Salad Recipe (4)

Mexican Cornbread Salad

📖 Recipe

Layered Mexican Cornbread Salad Recipe (5)

Mexican Cornbread Salad

Jenn

Delectable Mexican cornbread salad recipe that is a hit at potlucks. Comfort food that everyone will love!

4.47 from 114 votes

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Ingredients

  • 2 packs Mexican cornbread mix made according to package directions
  • 2 packs ranch dressing mix
  • 2 c buttermilk
  • 2 c mayonnaise
  • 1 lettuce head finely chopped
  • 2 cans seasoned black beans rinsed and drained
  • 1 can shoepeg corn drained (use white or yellow corn if you can't find shoepeg)
  • 1 can mexicorn drained
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 jar green olives
  • 1 can sliced black olives
  • 2 to matoes
  • 1 bunch green onions sliced
  • 8 oz shredded cheddar cheese

Instructions

  • 1. Prepare cornbread mix according to package directions. Cool.

  • 2. Mix ranch dressing mix with buttermilk and mayonnaise and refrigerate until ready for use.

  • 3. Crumble ½ cornbread into a large glass trifle bowl or 5-quart ice cream bucket (perfect for traveling!)

  • Layer ½ lettuce, 1 can black beans, 1 can corn, red bell pepper, sprinkle enough green olives to cover 1 layer (don't use whole jar), ½ tomatoes, 1 ¼ cups ranch dressing, repeat ½ cornbread, ½ lettuce, 1 can black beans, 1 can corn, green bell pepper, ½ tomatoes, black olives, green onions, 1 ¼ cup ranch dressing, shredded cheese, and top with bacon bits.

  • 4. Cover and refrigerate at least2 hours and up to 24 hours before serving.

Notes

I swear I layer this in a different order every time I make it so don't overthink it.

Keyword layered cornbread salad, mexican cornbread salad

Nutrition Facts

Mexican Cornbread Salad

Amount Per Serving (1 serving)

Calories 264Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 5g31%

Polyunsaturated Fat 15g

Cholesterol 22mg7%

Sodium 514mg22%

Carbohydrates 13g4%

Fiber 3g13%

Sugar 4g4%

Protein 7g14%

* Percent Daily Values are based on a 2000 calorie diet.

Did You Make This Recipe?Please leave a comment below or share on Pinterest

If you want another potluck recipe that will knock people’s socks off, try my Death by Spinach dip. Might want to double the recipe because it goes fast wherever you bring it.

More Side Dishes

  • Easy Homemade Garlic Bread
  • Elote Recipe (Mexican Street Corn)
  • Southern Stewed Tomatoes
  • Pa’s Pickled Peppers Recipe

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Layered Mexican Cornbread Salad Recipe (2024)

FAQs

What is cornbread salad made of? ›

Crumble 1/2 of the cornbread in the bottom of a large serving dish. Evenly layer with 1 can of pinto beans, 1/2 of the tomatoes, 1/2 cup green bell pepper, 1/2 cup green onions, 1 can of corn, 1 cup of cheese, 1/2 of the bacon, and 1/2 of the sour cream mixture. Repeat the layers.

How do you make cornbread not fall apart? ›

Avoid over-mixing the batter.

Cornbread batter should still be lumpy when you put it in the oven. If you are mixing it until it's smooth like cake batter, that could be the cause of your crumbly cornbread! Stop blending as soon as all the ingredients are mixed together.

Will an extra egg make cornbread less crumbly? ›

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture. Can I add flour to Jiffy cornbread to make more batter?

How do you make Paula Deen cornbread salad? ›

In the bottom of a large glass bowl, place cornbread cubes. Layer beans, corn, onion, bell pepper, tomatoes and 2 cups cheese on top of cornbread. Spread ranch dressing evenly over cheese. Cover, and refrigerate for at least 2 hours.

What can I add to cornbread mix to make it better? ›

corn kernels (canned or frozen) chopped jalapeños and or canned mild green chilies, and cheddar cheese all make great additions to cornbread. You can use butter to give the cornbread a special kick to make it taste better. I have used butter to give the cornbread more flavor.

What is the best cornmeal for cornbread? ›

As for the best cornmeal for cornbread, either fine- or medium-grind cornmeal is a great choice. Medium-grind cornmeal will bring slightly more texture and grittiness to the batter, which you may or may not want (it's up to you!). You can use fine or medium cornmeal in these extra corny muffins.

How do you keep cornbread from being dense? ›

  1. 1Put in an extra egg yolk. ...
  2. 2Cut back on fat or grease by one third. ...
  3. 3Replace white sugar with a moist sweetener. ...
  4. 4Add 1 tablespoon (15 ml) more butter or oil. ...
  5. 5Replace milk or water with creamed corn. ...
  6. 6Add 1 tablespoon (15 ml) of sour cream.
Jul 2, 2022

Can I use half-and-half in my cornbread instead of milk? ›

Cornbread FAQ

Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

Why is my cornbread jiggly in the middle? ›

Since these questions have been merged (one about falling, one about doming), there are two answers. Cornbread, or any baked good, will fall in the middle if it is not completely baked, or if you add too much leavening, which causes it to rise more than the structure of the batter can sustain.

Can you put too many eggs in cornbread? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein.

Why wont my cornbread stay together? ›

generally speaking, cornbread is crumbly if there is too high a proportion of cornmeal to flour. you need the gluten in the flour to hold it together and also enough moisture. if it is too high in fat it will also be too tender and crumbly.

How thick should cornbread batter be? ›

The batter should be thick, but still pourable. Add more milk or buttermilk if necessary. Remove the skillet from the oven and tilt the pan so the butter coats the bottom and sides of pan.

Should you soak cornmeal before making cornbread? ›

Soaking the cornmeal in buttermilk for a few hours, or even overnight, tenderizes the large grains of cornmeal, making the bread more moist and tender. This step is optional, however, and the bread is still delicious without the soaking step.

Is cornbread healthy for you to eat? ›

Whole grains and vegetables both contain fiber. Cornbread contributes 1.38 grams of fiber in each serving. Cornbread that is not high in added sugars can be a nutritious choice and keep you feeling satiated more so than a standard dinner roll.

What type of vegetable is corn salad? ›

Valerianella locusta is a synonym for Valeriana locusta, commonly called mâche, cornsalad, or lamb's lettuce, a small, herbaceous, annual flowering plant in the honeysuckle family Caprifoliaceae. It is native to Europe, western Asia and north Africa, where it is eaten as a leaf vegetable.

Why is corn salad called corn salad? ›

"Corn salad" came by way of its name from its occurrence as a weed in grain fields: it's the salad green found growing among rows of corn. The plant is native to southern Europe but is widely found in both Europe and North America.

Where is cornbread made from? ›

The usual Southern cornbread is made from a batter containing cornmeal, wheat flour, eggs, milk or buttermilk, and shortening; the addition of sugar is generally considered inauthentic.

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