Jalapeño Cornbread Salad
Layered Jalapeño Cornbread Salad with Bacon, Veggies, and Ranch Dressing
Ingredients:
For the jalapeño cornbread:
1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons melted butter
1/2 cup shredded cheddar cheese
1–2 jalapeños, finely chopped
For the salad:
6 slices cooked bacon, crumbled
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
1 cup corn kernels (fresh, canned, or thawed frozen)
1 green bell pepper, diced
1 cup shredded cheddar cheese
2 cups romaine lettuce or mixed greens, chopped
1 1/2 cups ranch dressing (bottled or homemade)
Chopped green onions or parsley, for garnish
Directions:
Preheat oven to 400°F (200°C). Prepare jalapeño cornbread by mixing all dry ingredients in a bowl. In a separate bowl, whisk together buttermilk, egg, and melted butter. Combine wet and dry ingredients, fold in cheese and jalapeños.
Pour into a greased baking pan and bake for 20–25 minutes or until golden. Let cool completely, then crumble.
In a large trifle bowl or glass dish, layer ingredients in the following order: crumbled jalapeño cornbread, lettuce, corn, tomatoes, onion, bell pepper, bacon, cheese, and ranch dressing. Repeat layers if space allows.
Finish with a drizzle of dressing on top and garnish with chopped green onions or parsley.
Chill for at least 1 hour before serving for best flavor.
Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes
Kcal: 540 kcal | Servings: 8 servings
#jalapenocornbread #layeredsalad #southernsalad #potluckrecipe #picnicfood #baconlover #ranchdressing #cornbreadsides #comfortsalad #saladrecipes #texmexflavors #cheesyrecipes #jalapenorecipes #heartymeals #layeredcornbreadsalad #savorysalad #familyfavorites #southerncomfortfood #homemadesalad #cornsalad
A little spicy, a lot of flavor This Jalapeño Cornbread Salad is loaded with bold layers, crispy bacon, creamy ranch, and cheesy goodness!
Jalapeño Cornbread Salad
Layered Jalapeño Cornbread Salad with Bacon, Veggies, and Ranch Dressing
Ingredients:
For the jalapeño cornbread:
1 cup cornmeal
1/2 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 egg
2 tablespoons melted butter
1/2 cup shredded cheddar cheese
1–2 jalapeños, finely chopped
For the salad:
6 slices cooked bacon, crumbled
1 cup cherry tomatoes, halved
1/2 red onion, finely diced
1 cup corn kernels (fresh, canned, or thawed frozen)
1 green bell pepper, diced
1 cup shredded cheddar cheese
2 cups romaine lettuce or mixed greens, chopped
1 1/2 cups ranch dressing (bottled or homemade)
Chopped green onions or parsley, for garnish
Directions:
Preheat oven to 400°F (200°C). Prepare jalapeño cornbread by mixing all dry ingredients in a bowl. In a separate bowl, whisk together buttermilk, egg, and melted butter. Combine wet and dry ingredients, fold in cheese and jalapeños.
Pour into a greased baking pan and bake for 20–25 minutes or until golden. Let cool completely, then crumble.
In a large trifle bowl or glass dish, layer ingredients in the following order: crumbled jalapeño cornbread, lettuce, corn, tomatoes, onion, bell pepper, bacon, cheese, and ranch dressing. Repeat layers if space allows.
Finish with a drizzle of dressing on top and garnish with chopped green onions or parsley.
Chill for at least 1 hour before serving for best flavor.
Prep Time: 25 minutes | Cooking Time: 25 minutes | Total Time: 50 minutes
Kcal: 540 kcal | Servings: 8 servings
#jalapenocornbread #layeredsalad #southernsalad #potluckrecipe #picnicfood #baconlover #ranchdressing #cornbreadsides #comfortsalad #saladrecipes #texmexflavors #cheesyrecipes #jalapenorecipes #heartymeals #layeredcornbreadsalad #savorysalad #familyfavorites #southerncomfortfood #homemadesalad #cornsalad
A little spicy, a lot of flavor This Jalapeño Cornbread Salad is loaded with bold layers, crispy bacon, creamy ranch, and cheesy goodness!
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