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)


1Mix cornbread by directions and add jalapenos.Cook till done. Let cool completely. Crumble into small pieces.
2In 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.
3Put in fridge , if you can make a day or so ahead of time, it is so much better.

About this Recipe

Main Ingredient: Bread
Regional Style: American