Southwest Cornbread Salad

This southwest cornbread salad is a classic Southern potluck dish with flavorful layers of crumbled cornbread, veggies, bacon, cheese and a delicious salsa ranch dressing.

Prep Time: 20

Cook Time: 20

Chill: 30

Total Time: 1 10

Servings:

Ingredients

1 (6-ounce) package cornbread mix , can also use homemade or buy premade
1 (1-ounce) package Buttermilk Ranch Salad Dressing Mix
1 cup sour cream
1 cup mayo
1-2 cups salsa
1 head romaine lettuce , shredded
1 pint cherry tomatoes , sliced
1 (15-ounce) can black beans , rinsed and drained
1 (15-ounce) can whole kernel corn , drained
6 slices bacon , cooked and crumbled
4 green onions , chopped
1-2 cups shredded cheddar cheese

Instructions

Bake cornbread according to package directions. Let cool and cut into 1/2-inch cubes.
In a medium bowl, , stir together ranch dressing mix, sour cream, and mayonnaise. Add salsa and stir. Cover until ready to assemble.
In a large bowl, layer using half of all ingredients: cornbread, romaine, tomato, beans, corn, bacon, green onions, and cheddar. Drizzle over some of the dressing. Repeat the layering process with the remaining ingredients.
Chill the salad in the fridge at least 30 minutes before serving.

Notes

Cornbread: I love using this sweet cornbread recipe when making this salad. For a spicy twist, try this easy Mexican cornbread.

Dressing: Plain ranch dressing also tastes delicious on this dish.

Storage: This salad tastes best the first day of assembling. The cornbread tends to get a little moist (and sometimes mushy) after being in the fridge for an extended period of time, so I'd recommend serving it the same day as preparing for best results.

Nutrition