Cornbread Salad

If you want to serve a different kind of salad from your usual at your family dinner or dinner party with guests, try this Mexican cornbread salad. It’s nice on the eyes, especially when layered on a trifle bowl. And it’s definitely nice on the taste buds, all spicy and crunchy and creamy. It’s got bacon too.

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241 comments

  1. We make this but without lettuce and have adjusted to our family’s tastes. I like to make it the day before, it holds up very well and stays good for days if you make too much like I do!!

  2. I don’t put lettuce in… I hate wilted lettuce! I add crumbled cooked bacon, the real stuff not the one in s jar. I add chipped jalapeños to my cornbread before I bake it. I use 2 or 3 different color of beans!!! Oh… And double the amount of cheese.. At least!!!

  3. Mexican Cornbread Salad
    Ingredients
    2 packs mexican cornbread mix made according to package directions (Martha White makes a good one)
    2 packs ranch dressing mix
    2 c buttermilk
    2 c mayonnaise
    1 lettuce head, finely chopped
    2 cans seasoned black beans, rinsed and drained
    1 can shoepeg corn, drained (use white or yellow corn if you can’t find shoepeg)
    1 can mexicorn drained
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    1 jar green olives
    1 can sliced black olives
    2 tomatoes
    1 bunch green onions, sliced
    8oz shredded cheddar cheese
    Directions:
    1. Prepare cornbread mix according to package directions. Cool.
    2. Mix ranch dressing mix with buttermilk and mayonnaise and refrigerate until ready for use.
    3. Crumble 1/2 cornbread into large glass trifle bowl or 5 quart ice cream bucket (perfect for traveling!) Layer 1/2 lettuce, 1 can black beans, 1 can corn, red bell pepper, sprinkle enough green olives to cover 1 layer (don’t use whole jar), 1/2 tomatoes, 1 1/4 cups ranch dressing, repeat 1/2 cornbread, 1/2 lettuce, 1 can black beans, 1 can corn, green bell pepper, 1/2 tomatoes, black olives, green onions, 1 1/4 cup ranch dressing, shredded cheese, and top with bacon bits.
    4. Cover and refrigerate at least 2 hours before serving.This Mexican Cornbread Salad will make you famous! Serve it up as a game day recipe or bring it to your next potluck. There are NEVER leftovers.

  4. I love Mexican cornbread it’s a twist on a Southern style cornbread that my mom once made with cracking and peppers . So i probbly would enjoy this salad.

  5. I have the ingredients for this,however I wasn’t able to get the instructions to load as how to put it together and layer it .Could someone please send me the directions ? I would greatly appreciate it .Thank you .

  6. It took 3 page changes to get all of the recipe and I am not sure I would make this. The cornbread is crumbled as the first layer and all that dressing is going to soak down into the bottom so the cornbread is going to be very wet.

  7. Valerie Nelson Nolan Thank you so very much my friend .It was very nice of you to do that for me .You have a good night and may God Bless you and yours !!!!!!!

  8. Mexican Cornbread Salad
    Ingredients
    2 packs mexican cornbread mix made according to package directions (Martha White makes a good one)
    2 packs ranch dressing mix
    2 c buttermilk
    2 c mayonnaise
    1 lettuce head, finely chopped
    2 cans seasoned black beans, rinsed and drained
    1 can shoepeg corn, drained (use white or yellow corn if you can’t find shoepeg)
    1 can mexicorn drained
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    1 jar green olives
    1 can sliced black olives
    2 tomatoes
    1 bunch green onions, sliced
    8oz shredded cheddar cheese
    Directions:
    1. Prepare cornbread mix according to package directions. Cool.
    2. Mix ranch dressing mix with buttermilk and mayonnaise and refrigerate until ready for use.
    3. Crumble 1/2 cornbread into large glass trifle bowl or 5 quart ice cream bucket (perfect for traveling!) Layer 1/2 lettuce, 1 can black beans, 1 can corn, red bell pepper, sprinkle enough green olives to cover 1 layer (don’t use whole jar), 1/2 tomatoes, 1 1/4 cups ranch dressing, repeat 1/2 cornbread, 1/2 lettuce, 1 can black beans, 1 can corn, green bell pepper, 1/2 tomatoes, black olives, green onions, 1 1/4 cup ranch dressing, shredded cheese, and top with bacon bits.
    4. Cover and refrigerate at least 2 hours before serving.

  9. I take the corn bread batter and make cornbread waffles with it and serve it along side the layered salad. That way the corn bread doesn’t get soggy,for eating the second day. The crispy waffles are really good with the salad.

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