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Today is September 25, 2022

Tex-Mex Corn Bread Salad

Breads & Desserts

Soups & Salads


1 pkg. Mexican corn bread mix, prepared
2 cans pinto beans, drained
2 cups chopped tomatoes
1 cup chopped green onions
1/2 cup chopped green pepper
1/4 to 1/2 cup jalapeño peppers, seeded and chopped
12 strips bacon, cooked and crumbled
2 cups grated Monterey Jack cheese
1 (1-oz.) pkg. ranch salad dressing mix
1 cup mayonnaise
8 oz. sour cream


Crumble half of corn bread into bottom of a large bowl and top with half of beans. In a separate bowl, combine tomatoes, green onions, green pepper and jalapeno peppers; stir. Spread half of vegetable mixture over beans. Sprinkle with half of bacon and half of cheese. In a small bowl, combine ranch dressing mix, mayonnaise and sour cream; spread half of mixture over cheese. Repeat layers. Cover and chill for 2 to 3 hours.


From “By His Hands We Are All Fed,” Hinds Independent Methodist Church, Raymond

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