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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Mexican Cornbread Salad Recipe

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This recipe for Mexican Cornbread Salad is from Table Traditions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  

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

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
Directions:
Directions:
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

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

Use glass bowl. The layers look pretty showing through.
Number Of Servings:
Number Of Servings:
8-10

 

 

 

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