Tex-Mex Cornbread Salad

Name: Tex-Mex Cornbread Salad
Prep time: 1 h
Cook time: 3 h
Total time: 4 h
Yield: 12 serving(s)
Ingredients: 1 (16 ounce) package cornbread mix (I use Jiffy); 1 (1 ounce) buttermilk ranch salad dressing mix; 1 1/2 cups sour cream; 1 1/2 cups mayonnaise; 3 teaspoons sugar; 2 (15 ounce) cans pinto beans, drained; 3 tomatoes, chopped; 1 (4 1/2 ounce) can chopped green chilies; 1 cup chopped green onion (optional in my family!); 2 cups shredded cheddar cheese; 1 (11 ounce) can whole kernel corn, drained

Submitted by Sooz Cooks

"YUMMY! This is another one of those recipes that gets eaten up completely every time I take it somewhere and I always take copies of the recipes to hand out. I often take if for BBQ's or Potlucks as it is easy to make and you can make it the day before as well. I have also added shredded chicken to the layers to make this a main dish salad."

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Ready In:: 4hrs
Ingredients:: 11
Serves:: 12

ingredients

1 (16 ounce) package cornbread mix (I use Jiffy)
1 (1 ounce) buttermilk ranch salad dressing mix
1 ¹⁄₂ cups sour cream
1 ¹⁄₂ cups mayonnaise
3 teaspoons sugar
2 (15 ounce) cans pinto beans, drained
3 tomatoes, chopped
1 (4 1/2 ounce) can chopped green chilies
1 cup chopped green onion (optional in my family!)
2 cups shredded cheddar cheese
1 (11 ounce) can whole kernel corn, drained

directions

Prepare corn bread according to package directions. Set aside to cool.
Whisk together the salad dressing mix, sour cream, sugar and mayonnaise. Set aside.
Place half of the crumbled corn bread in the bottom of a large serving dish such as a 15 X 10 glass baking dish.
Top with half of beans.
Add the tomatoes, half of cheese, corn and salad dressing.
Next layer other half the corn bread, other half of the beans of beans, green chilies, green onion (I leave out the green onion if I am making if for my onion-phobic family) and top with remaining cheese.
Cover and chill two to three hours before serving with a serving spoon.

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Reviews

I took this to a July 4th Bar-b-que today and it was enjoyed by all. I used 2 packs of cornbread mix, which totaled to 12 ounces. I also added 1 can of kidney beans and 1 can of black beans, drained. I used the green onions. And I crumbled up 8 slices of bacon since I already had some cooked. A couple of people asked me for the recipe. SoozieQ thank you for posting your delicious recipe!

Junebug

RECIPE SUBMITTED BY

Sooz Cooks

I grew up in Tucson but moved to Colorado in 1989 and live in a household with my husband, Dad, daughter and 3-year old twin granddaughters. Our 8-year old grandson spends 2 nights a week with us. All of that adds up to often difficult menu ideas to met everyone's tastes. Zaar is very addicting and I love trying the recipes I find here. I like to find recipes of people that I see are still active on Zaar and love it when I hear back from the Chef after I review the recipe. Everytime someone reviews one of my recipes, I like to find one of theirs to make and review as quickly as possible. It's a way for me to find great chefs I don't know yet too! My husband has high blood sugar so we try to watch our carbs, but it is not easy because we love them so much! I was diagnosed with brain tumors in 2005 and so far have had 5 surgeries that have left my eyelid droopy. I hope to have a surgery that will correct that soon!! There is still one tumor they have not removed but my wonderful doctor James Garrity at the Mayo Clinic in Rochester MN says they will leave it alone until or if it ever causes problems!

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