Mexican Cornbread Salad

Servings:

This recipe starts with a box of Jiffy muffin mix and ends with a beautiful salad layered with cornbread, beans, tomatoes, corn, and cheese. It's perfect for any summer barbecue.

Prep
17 min
Cook
56 min
Servings
Difficulty
Medium

Ingredients

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease 6 muffin cups.
  2. 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. 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. 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. 5 Cover and refrigerate until chilled, about 2 hours.

Nutrition per serving

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