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Cornbread Salad with Mexican Flare

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PREP TIME
30 min
COOKING TIME
15 min
TOTAL TIME
180 min
SERVINGS
8 servings
Dinner World
Cornbread Salad with Mexican Flare
Ingredients
  • 1 (8.5 ounce) package corn muffin mix (such as Jiffy®)
  • 1 (4 ounce) can diced green chile peppers, drained
  • 1/3 cup milk
  • 1 large egg
  • 2 (16 ounce) cans pinto beans, drained
  • 1 (16 ounce) bottle Ranch-style salad dressing
  • 1 medium green bell pepper, chopped
  • 2 (15.25 ounce) cans whole kernel corn, drained
  • 2 medium tomatoes, chopped
  • 1 (3 ounce) can bacon bits
  • 1 (8 ounce) package shredded Cheddar cheese
  • 1 green onion, thinly sliced
Instructions
1
Preheat your oven to a high temperature of 400 degrees Fahrenheit or 200 degrees Celsius.
2
Next, take some butter and rub it all over six individual cupcake molds to prevent them from sticking.
3
Mix together the corn muffin baking powder, diced chile peppers, milk, and egg in a bowl until you get a smooth but still slightly uneven mixture.
4
Fill each of the prepared cupcake molds 2/3 full with this batter.
5
Bake these muffin cups in the preheated oven for a period of time ranging from 15 to 20 minutes, or until they turn golden brown.
6
Allow these muffin cups to cool for 15 minutes before taking them out of the oven.
7
Then, take these muffins and break them into smaller pieces and put them in a bowl.
8
Take half of each ingredient used to make these muffin cups and create layers in a large glass bowl. The order of the ingredients should be as follows: muffin crumbs, pinto beans, salad dressing, diced bell peppers, corn kernels, tomatoes, crispy bacon bits, shredded Cheddar cheese, and chopped green onions.
9
Repeat the layering process one more time with the remaining ingredients.
10
Cover this bowl and refrigerate it until everything is chilled, which should take around 2 hours.