Ingredients in Mexican cornbread include yellow cornmeal, flour, green chili peppers and cream style corn. Monterey Jack and cheddar cheeses are the ingredients that give this cornbread recipe its uniquely Southwest flavor.
Prepare to make classic Mexican cornbread by lightly greasing a 9x13-inch baking dish. In a bowl, combine 1 cup each melted butter and white sugar and cream together until blended. Add in 4 eggs, beating each egg one at a time. Stir in 1 can cream style corn and 1/2 can of drained chopped green chili peppers. Stir in 1/2 cup each shredded Monterey Jack cheese and shredded cheddar cheese.
In another bowl, combine 1 cup each all-purpose flour and yellow cornmeal along with 4 teaspoons baking powder and 1/2 teaspoon salt. Add the dry mixture to the corn mixture, blending until smooth. Pour batter into the prepared baking dish and bake for one hour at 300 degrees Fahrenheit.
To make Mexican corn bread salad combine 1 package dry ranch-style salad dressing and 1 cup each sour cream and mayonnaise in a small bowl. Crumble 6 cornbread muffins and place half into a large glass bowl. Rinse and drain 2 cans pinto beans and layer over muffin crumbs. Continue layering 1 chopped green bell pepper, salad dressing mixture, 1 package thawed frozen corn and 3 large chopped tomatoes. Sprinkle 10 slices crumbled bacon over tomatoes and top with remaining half crumbled muffins, 2 cups shredded Mexican cheese blend and 6 sliced scallions.
Cover the salad and chill at least two hours in the refrigerator before serving.