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Mexican Cornbread Salad

A layered Southern side dish made with homemade Mexican cornbread, pinto beans, corn, fresh veggies, sharp cheddar, crispy bacon, and homemade ranch dressing. The crowd-pleasing potluck and cookout side that disappears first.
Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 35 minutes
Total Time 1 hour 30 minutes
Serving Size 10 servings

Equipment

  • 10-inch cast iron skillet
  • Sheet pan
  • Large mixing bowl
  • Whisk
  • 3-quart glass trifle bowl (or deep glass salad bowl)

Ingredients

Mexican Cornbread

  • 1 cup white buttermilk cornmeal mix yellow works too
  • 1 cup self-rising flour
  • 1/4 cup vegetable oil
  • 1/3 cup sour cream
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • 1/2 cup shredded cheese cheddar or Mexican blend
  • 1/4 cup chopped jalapeño about 1 jalapeño
  • Bacon grease for the cast iron skillet

Homemade Ranch Dressing

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 heaping teaspoon kosher salt
  • 1 heaping teaspoon black pepper
  • 1 heaping teaspoon garlic powder
  • 2-4 tablespoons buttermilk or milk, to thin

Salad Layers

  • 1 can 15 oz pinto beans, drained and rinsed
  • 1 can 15 oz corn, drained
  • 2 cups tomatoes chopped
  • 1 bell pepper chopped (1/2 green, 1/2 red)
  • 1 cup green onion chopped (reserve some for the top)
  • 1 1/2 to 2 cups shredded sharp cheddar cheese
  • 4 slices thick-cut bacon cooked and crumbled (or 6 slices regular)

Instructions

Bake the Cornbread

  • Preheat your oven to 400°F. Add a few tablespoons of bacon grease to a cast iron skillet and place it in the oven for 5 to 7 minutes to heat. At the same time, lay your bacon slices on a sheet pan and put it in the oven. Thick-cut bacon takes about 15 minutes at 400°F.
  • In a large mixing bowl, whisk together the cornmeal mix and self-rising flour. Add the oil, sour cream, salt, egg, buttermilk, shredded cheese, and chopped jalapeño. Stir until just combined — don't overmix.
  • Carefully remove the hot skillet from the oven and pour the batter directly into it. You should hear it sizzle right away — that's what makes the edges so good.
  • Return the skillet to the oven and bake for about 25 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Let cool completely before crumbling.

Make the Ranch Dressing

  • While the cornbread bakes, whisk together the mayonnaise, sour cream, kosher salt, black pepper, and garlic powder in a bowl.
  • Slowly add buttermilk a splash at a time, stirring until smooth and pourable — somewhere between a salad dressing and a thick sauce. Set aside. The dressing thickens as it sits, so add another splash of buttermilk right before assembling if needed.

Prep and Layer

  • Chop the tomatoes, bell peppers, and green onions. Drain and rinse the pinto beans. Drain the corn. Crumble the cooled bacon.
  • First layer: In a large glass bowl, crumble in 1/4 of the cornbread. Top with half the pinto beans, half the corn, half the tomatoes, half the bell peppers, and half the green onion. Spoon about half the ranch dressing over the top (enough to cover). Sprinkle on about 3/4 cup of cheddar cheese, then half the crumbled bacon.
  • Second layer: Crumble in another 1/4 of the cornbread. Top with the remaining pinto beans, corn, tomatoes, bell peppers, and most of the green onion (reserve a little for the very top). Spoon on the rest of the ranch dressing, then the remaining cheddar, then the remaining bacon. Finish with the reserved green onion sprinkled on top.
  • Serve right away or cover and chill for up to 2 hours. Use a long spoon and scoop straight down through all the layers so every plate gets a bit of everything.

Video

Notes

  • Don't skip the homemade dressing. Bottled ranch works in a pinch, but the homemade version is creamier, brighter, and takes only 5 minutes.
  • The glass bowl matters. A clear glass trifle bowl or deep glass salad bowl is what shows off the layers.
  • Make ahead: The cornbread, dressing, and chopped veggies can all be prepped a day in advance. Assemble within 2-3 hours of serving so the cornbread doesn't get soggy.
  • Don't toss the bacon grease. Save it for seasoning green beans, frying eggs, or coating your cast iron next time.
  • Plain cornbread works too if you'd rather skip the jalapeño heat. The salad is forgiving.