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Cornbread and Bean Salad

4.6
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PREP TIME
20 min
COOKING TIME
20 min
TOTAL TIME
160 min
SERVINGS
12 servings
Cornbread and Bean Salad
Ingredients
  • 1 (7.5 ounce) package corn bread/muffin mix
  • 1 (4 ounce) can chopped green chilies, undrained
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon dried oregano
  • 1 pinch rubbed sage
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 (1 ounce) package dry Ranch-style dressing mix
  • 10 slices bacon
  • 2 (15.5 ounce) cans pinto beans, drained and rinsed
  • 1 (10 ounce) can whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 cup chopped green pepper
  • 1 cup chopped green onion
  • 2 cups shredded Cheddar cheese
Instructions
1
Preheat your oven to the desired temperature of 400 degrees F (200 degrees C).
2
Next, take a moment to grease an 8-inch square baking pan with some cooking spray.
3
To make the cornbread, combine the dry ingredients according to the package instructions, then stir in some diced green chilies, cumin, oregano, and sage into the mixture.
4
Spread the prepared cornbread batter evenly into the greased 8-inch square pan.
5
Place the pan in your preheated oven and bake until the top of the cornbread springs back when you press it gently, taking around 20 to 25 minutes.
6
Once the cornbread has cooled completely, set it aside for now.
7
In a small bowl, whisk together some mayonnaise, sour cream, and ranch seasoning mix until well combined.
8
While you're waiting for the cornbread to cool, cook some bacon in the microwave by wrapping it in paper towels until crisp.
9
Crumble half of the cornbread into the bottom of a 9x13-inch baking dish.
10
Add half of the beans, half of the mayonnaise mixture, and half of the corn, tomatoes, pepper, green onion, cooked bacon, and cheese to the dish.
11
Repeat the layers by adding half of the remaining ingredients on top, finishing with a layer of cheese on the surface.
12
Cover the dish and refrigerate it for 2 hours before serving.