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Layered Southwestern Cornbread Salad

Course Salad, Side Dish
Cuisine American, Southern
Keyword easy-salad-recipes, layered-cornbread-salad, southwestern-cornbread-salad
Prep Time 25 minutes
Chill time 4 hours
Total Time 4 hours 25 minutes
Servings 12 servings
Calories 479kcal
Author Melissa Sperka

Ingredients

  • 1 7.5 oz box cornbread mix plus ingredients to prepare
  • 1 1.0 oz package dry Spicy Ranch dressing mix i.e. Hidden Valley
  • 1 1/3 cups milk or buttermilk
  • 1 cup mayonnaise
  • Pico de gallo:
  • 6 medium Roma tomatoes
  • 1 medium purple onion
  • 1 medium jalapeno pepper
  • 1/3 cup chopped fresh cilantro
  • 2 Tbsp lime juice
  • garlic salt and black pepper to taste
  • Salad:
  • 2 12 oz packages frozen Southwestern Corn [i.e. Steamfresh] OR 2 [11 oz] cans Mexi-Corn drained
  • 1 15 oz can black beans drained & rinsed
  • 2 cups shredded Mexican cheese blend
  • 1 small head iceberg lettuce shredded
  • 12 oz bacon cooked and crumbled
  • 1/2 cup sour cream [for garnishing the top]

Instructions

  • Cornbread: Prepare cornbread per instructions on package and cool. Divide into thirds.
  • Dressing: Prepare the dressing using 1 1/3 cup of milk or buttermilk and 1 cup of mayo. Whisk until fully combined, then chill until assembling the salad.
  • Prepare pico de gallo: In a medium size mixing bowl, toss together diced tomatoes, onion, and jalapeno pepper. Add chopped cilantro, lime juice and season with garlic salt and pepper to your taste. Chill until assembling.
  • To Assemble: Divide the ingredients into thirds.
  • Layer in this order: Begin with shredded lettuce, crumbled cornbread, bacon, corn and black beans, pico de gallo, a drizzle of dressing and shredded cheese. Repeat until all of the ingredients are used.
  • Reserve some pico de gallo, bacon crumbles, and cheese to garnish the top. Dollop plain sour cream on top as a garnish.
  • Refrigerate for several hours, or preferably overnight to allow the flavors to come together before serving.
  • Serve chilled as a side dish or with tortilla chips for dipping.

Notes

  • In the Summer months when fresh corn is abundant, I always use cooked fresh corn in this salad.
  • If you're unable to find Spicy Ranch Dressing mix, you can use classic Ranch dressing mix. You can also use the same amount of bottled prepared Ranch dressing. 

Nutrition

Serving: 1serving | Calories: 479kcal | Carbohydrates: 35g | Protein: 14g | Fat: 35g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 975mg | Potassium: 257mg | Fiber: 3g | Sugar: 11g | Vitamin A: 640IU | Vitamin C: 8mg | Calcium: 189mg | Iron: 1mg