Mexican Cornbread Salad Recipe with Fresh Corn & Avocado

I admit I was skeptical the first time I saw this Mexican cornbread salad recipe. Cornbread—yes. Ranch dressing—yes. Cornbread and ranch together—hmm. But after making it I was pleasantly surprised. Every bite combines savory, creamy, and slightly sweet elements I love, and the final dish is genuinely delicious.

I’d Add Some Kick….

If you like spice, consider adding pickled jalapeños or stirring a pinch of Creole or Cajun seasoning into the ranch before combining. A little heat brightens the flavors without overpowering them.

For the cornbread mix I often use a boxed mix for convenience, but any brand you prefer will work.

I also recommend shredding your own cheese at home. Pre-shredded cheese usually contains anti-caking additives that can change how the cheese melts. Freshly shredded extra-sharp cheddar (or pepper jack for more heat) performs and tastes better.

Also try a quick and easy taco salad for a similar flavor profile with less prep.

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4 from 1 vote

Mexican Cornbread Salad

Each bite combines the textures and flavors I love—cornbread, beans, veggies, bacon, cheese, and creamy ranch.

Course Side

Cuisine Mexican

Keyword cornbread, Mexican, salad

Prep Time 10 minutes

Cook Time 3 hours

Total Time 3 hours 10 minutes

Servings 10

Calories 155kcal

Author Based on a recipe found here

Equipment

Mixing bowl

Ingredients

8 ½ ounce cornbread mix
Milk and eggs to make cornbread depending on the mix you use
4 ounces fire-roasted diced green chiles
2 16 ounce pinto beans drained
1 16 ounce ranch salad dressing
1 green bell pepper chopped
2 15 1/4 ounce sweet corn drained
2 tomatoes chopped
6 slices bacon cooked, drained, crumbled
8 ounces extra-sharp Cheddar cheese shredded
1 bunch green onions chopped

Instructions

Prepare the cornbread batter according to the package directions.
Stir in the diced green chiles, then bake as instructed on the package.
Allow the cornbread to cool.
Crumble half of the cooled cornbread into a glass bowl and spread it evenly.
Layer the following over the cornbread: 1 can of drained pinto beans, 1 cup ranch dressing, half the chopped green bell pepper, 1 can of drained corn, 1 chopped tomato, half the cooked crumbled bacon, half the shredded cheese, and half the chopped green onions.
Repeat the layers using the remaining crumbled cornbread and ingredients.
Cover and refrigerate for at least 2 hours before serving to let the flavors meld.

Notes

For more heat, substitute pepper jack for the cheddar or add sliced jalapeños.

Nutrition

Nutritional values are approximate.