Layered Cornbread Salad
Yield: 1 large salad or 6 twelve ounce jar salads
  • 1 box Jiffy Corn Muffin mix (8.5 ounces)
  • 1 egg
  • ⅓ cup milk
  • 1 package grape tomatoes, quartered
  • 1 ten ounce package frozen corn, defrosted
  • 2 cucumbers, diced
  • 2 orange bell peppers, diced
  • 2 cans pinto beans, drained and rinsed
  • Ranch dressing
  • 2 cups cheddar cheese, shredded
  • 1 jalapeno, thinly sliced
  1. Mix cornbread and bake according to package directions in either a greased 9x9 dish or muffin tin. Then set aside to cool.
  2. While the cornbread is baking, defrost the corn and dice the tomatoes, cucumbers, and bell peppers. Also drain and rinse pinto beans.
  3. If assembling jars, divide your ingredients into sixths. Start layering the salad in the jars or large bowl starting with tomatoes. Then add the corn, cucumbers, orange bell peppers, pinto beans and cheddar cheese.
  4. Crumble the cornbread and add as the top layer to the salad.
  5. Cover and refrigerate salad until ready to serve.
  6. Serve with generous amounts of ranch dressing on top of the salad or add ranch to individual servings. Garnish with jalapenos for some heat if you please!
Recipe by Oakhurst Kitchen at