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Southwest Cornbread Salad


  • 2 packages (8-1/2 ounces each) cornbread/muffin mix
  • 2 large Eggland's Best eggs, beaten
  • 2/3 cup 2% milk
  • 1 can (4 ounces) chopped green chiles
  • 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 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 cornbread mix, eggs, milk and chiles until blended. Pour into a greased 13x9-in. baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted in 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 cornbread into 1-in. cubes. In a large serving bowl, layer the cornbread, bean mixture and remaining cheese. Serve immediately.

Nutrition Facts

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


Average Rating:
  • wolv5150
    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.

  • snally1
    Jan 16, 2011

    Very good andeasy

  • Rockamama
    Jan 11, 2011

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

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