Food and Recipes Recipes Dianne's Southwestern Cornbread Salad 5.0 (4) 3 Reviews Our Southern cornbread salad takes the layered salad to a whole new level. By Southern Living Editors Published on October 15, 2018 Print Rate It Share Share Tweet Pin Email Yield: 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. Southern Living Ingredients 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 Directions Prepare cornbread according to package directions; cool and crumble. Set aside. Prepare salad dressing according to package directions. 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. Rate it Print