Jalapeno Cornbread Stackup Salad

Kathy Harrell


This is a favorite with my family. I always make one for a family get together and is always a big hit..If you can make this a couple of days ahead of time it is so much better when it has time to season...I can bet your family will ask for a repeat!Happy Cooking!!!!!!!!!


★★★★★ 3 votes

30 Min
10 Min


  • 2 box
    jiffy corn bread mix
  • 2 Tbsp
    chopped jalapenos
  • 3 can(s)
    mexican style corn (drained)
  • 3 can(s)
    pinto beans with jalapenos (drained)
  • 1 1/2 c
    grape tomatoes or cherry tomatoes (chopped)
  • 1 small
    black olives (for garnish on top)
  • 1 pkg
    original velveeta cheese shredds
  • 1 pkg
    velveeta pepper jack cheese shredds
  • 3 bunch
    green onions (chopped)
  • 2 bottle
    ranch style dressing (16 oz. bottles)

How to Make Jalapeno Cornbread Stackup Salad


  1. Mix cornbread by directions and add jalapenos.Cook till done. Let cool completely. Crumble into small pieces.
  2. In a LARGE bowl, start your layers with cornbread first ,beans ,corn ,green onions, cheese (mix both cheeses together before you start), tomatoes and then add ranch dressing. Repeat layers ending with cornbread and then garnish with beans , corn ,cheese and black olives and a dollop of ranch in the center.
  3. Put in fridge , if you can make a day or so ahead of time, it is so much better.

Printable Recipe Card

About Jalapeno Cornbread Stackup Salad

Main Ingredient: Bread
Regional Style: American

Show 2 Comments & Reviews

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