Southwest Corn Bread Salad Recipe

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Southwest Corn Bread Salad Recipe
Southwest Corn Bread Salad Recipe photo by Taste of Home
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Southwest Corn Bread Salad Recipe

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Here's an absolute favorite at potlucks and barbecues. The idea came to me as I was trying to think of a replacement for the typical taco salad. The corn bread replaces the tortilla chips. Stefanie Foster, Wasilla, Alaska
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + chilling
MAKES:
18 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + chilling

Ingredients

  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 2 eggs, beaten
  • 2/3 cup 2% milk
  • 1 can (4 ounces) chopped green chilies
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 medium green pepper, chopped
  • 1/2 cup chopped red onion
  • 3 cups (12 ounces) shredded sharp cheddar cheese, divided
  • 1/3 cup water
  • 1/3 cup cider vinegar
  • 1/3 cup canola oil
  • 1 envelope taco seasoning

Directions

In a large bowl, combine the corn bread mix, eggs, milk and chilies until blended. Pour into a greased 13-in. x 9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours.
Cut corn bread into 1-in. cubes. In a large serving bowl, layer the corn bread, bean mixture and remaining cheese. Serve immediately. Yield: 18 servings.
Originally published as Southwest Corn Bread Salad in Country Extra January 2010, p49

Nutritional Facts

1 cup: 293 calories, 13g fat (5g saturated fat), 50mg cholesterol, 670mg sodium, 35g carbohydrate (8g sugars, 3g fiber), 10g protein.

  • 2 packages (8-1/2 ounces each) corn bread/muffin mix
  • 2 eggs, beaten
  • 2/3 cup 2% milk
  • 1 can (4 ounces) chopped green chilies
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cups frozen corn, thawed
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 medium green pepper, chopped
  • 1/2 cup chopped red onion
  • 3 cups (12 ounces) shredded sharp cheddar cheese, divided
  • 1/3 cup water
  • 1/3 cup cider vinegar
  • 1/3 cup canola oil
  • 1 envelope taco seasoning
  1. In a large bowl, combine the corn bread mix, eggs, milk and chilies until blended. Pour into a greased 13-in. x 9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  2. In a large bowl, combine the beans, corn, tomatoes, green pepper, onion and 2 cups cheese. In a small bowl, whisk the water, vinegar, oil and taco seasoning. Pour over bean mixture; toss to coat. Cover and refrigerate for at least 2 hours.
  3. Cut corn bread into 1-in. cubes. In a large serving bowl, layer the corn bread, bean mixture and remaining cheese. Serve immediately. Yield: 18 servings.
Originally published as Southwest Corn Bread Salad in Country Extra January 2010, p49

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wolv5150 User ID: 1633390 170130
Reviewed Feb. 11, 2011

"Yummy recipe. I used fresh roasted green chilies in corn bread I also added a 1/2 c. fresh roasted grn. chilies to the salad. I replaced the green pepper with 3 jalapenos and used green onions instead red onion & let sit in fridge over night. It was very tasty, the whole family loved it."

MY REVIEW
snally1 User ID: 4621029 189501
Reviewed Jan. 16, 2011

"Very good andeasy"

MY REVIEW
Rockamama User ID: 1263362 120664
Reviewed Jan. 11, 2011

"The cornbread was an odd base for the "salad". I would have preferred it on the side."

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