"Those who forget the pasta are condemned to reheat it."--Unknown

Mexican Cornbread Salad Recipe

  Tried it? Rate this Recipe:


This recipe for Mexican Cornbread Salad, by , is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Boyd Brown
Added: Thursday, April 9, 2009



1 box Jiffy Cornbread Mix - follow directions
4 oz. can chopped green chilies - mild

1 pkg. Hidden Valley Ranch dry mix
1 cup mayonnaise
1 cup sour cream
2 - 16 oz cans pinto beans - drained
3 chopped tomatoes
1/2 cup onion - chopped
1/2 cup green pepper - chopped
2 cups cheddar cheese - grated
lg. bag frozen Shoepeg corn - thawed

Mix together cornbread mixture, can of green chilies, and dash of sage - Bake / Cool / Crumble - finely

Mix together package of Ranch dressing mix with mayonnaise and sour cream

1/2 cornbread (on bottom)
1/2 beans
1/2 tomatoes / peppers / onions
1/2 cheese
1/2 corn
1/2 Ranch mixture

Use glass bowl. The layers look pretty showing through.

Number Of Servings:
Number Of Servings:




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!