Mexican Cornbread Salad
Description
This cold layered salad is made with Jiffy cornbread, pinto beans, bell peppers, canned corn, bacon bits, tomatoes, and cheese. Perfect for picnics or barbecues.
Ingredients
•
1 (8 1/2 ounce) package corn muffin mix (such as Jiffy®)
•
1 (4 ounce) can diced green chile peppers, drained
•
1/3 cup milk
•
1 large egg
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2 (16 ounce) cans pinto beans, drained
•
1 (16 ounce) bottle Ranch-style salad dressing
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1 medium green bell pepper, chopped
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2 (15 1/4 ounce) cans whole kernel corn, drained
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2 medium tomatoes, chopped
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1 (3 ounce) can bacon bits
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1 (8 ounce) package shredded Cheddar cheese
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1 green onion, thinly sliced
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
2
Mix corn muffin mix, chile peppers, milk, and egg together until combined but still slightly lumpy. Fill the prepared muffin cups 2/3 full.
3
Bake in the preheated oven until golden brown, 15 to 20 minutes. Let muffins cool for 15 minutes, then crumble into a bowl.
4
Using 1/2 of each ingredient, make layers in a large glass bowl in the following order: muffin crumbs, pinto beans, salad dressing, bell pepper, corn, tomatoes, bacon bits, Cheddar cheese, and green onion. Repeat layers once more.
5
Cover and refrigerate until chilled, about 2 hours.