Dianne's Southwestern Cornbread Salad


Our Southern cornbread salad takes the layered salad to a whole new level.

10 to 12 servings

This cornbread salad takes the layered salad to a whole new level. Everyone has their favorite cold layered salad that they make for family gatherings or office parties but give this cornbread salad a try. It is very user-friendly – make it one time and you never need to look at the recipe again. Plus, it is easily adaptable to whatever ingredients you have on hand. The recipe uses a packaged cornbread mix, but many readers make their favorite cornbread recipe, or use leftover cornbread. Add a layer of leftover holiday turkey or ham and make this a main dish salad. If you make this in the spring or summer, toss in some cold, boiled shrimp or a layer of pulled pork. Add different toppings and garnishes, such as diced avocado, cilantro, or limes, to make it a Mexican cornbread salad with unique flavors. This salad gets better if you let it chill 2 or more hours, so this is an ideal make ahead recipe. 

Dianne's Southwestern Cornbread Salad
Southern Living


  • 1 (6-ounce) package Mexican cornbread mix

  • 1 (1-ounce) envelope buttermilk Ranch salad dressing mix

  • 1 small head romaine lettuce, shredded

  • 2 large tomatoes, chopped

  • 1 (15-ounce) can black beans, rinsed and drained

  • 1 (15-ounce) can whole kernel corn with red and green peppers, drained

  • 1 (8-ounce) package shredded Mexican four-cheese blend

  • 6 bacon slices, cooked and crumbled

  • 5 green onions, chopped


  1. Prepare cornbread according to package directions; cool and crumble. Set aside.

  2. Prepare salad dressing according to package directions.

  3. Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

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