Tex-Mex Cornbread Salad

READY IN: 4hrs
Recipe 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.

Top Review by Junebug

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!

Ingredients Nutrition


  1. Prepare corn bread according to package directions. Set aside to cool.
  2. Whisk together the salad dressing mix, sour cream, sugar and mayonnaise. Set aside.
  3. Place half of the crumbled corn bread in the bottom of a large serving dish such as a 15 X 10 glass baking dish.
  4. Top with half of beans.
  5. Add the tomatoes, half of cheese, corn and salad dressing.
  6. 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.
  7. Cover and chill two to three hours before serving with a serving spoon.

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