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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

For the salad
  • 1 - 7.5 oz box of cornbread mix plus ingredients to prepare
  • 24 ounces - frozen southwest corn or 2-11 oz. cans of Mexi-Corn
  • 15 ounces - can of black beans, drained & rinsed
  • 2 cups - shredded Mexican cheese blend
  • 8 cups - shredded iceberg lettuce
  • 12 slices - bacon, cooked, crumbled & cooled
  • 1/2 cups - sour cream (for the top)
  • For the spicy ranch dressing
  • 1 packages - Spicy Ranch dressing mix
  • 1 1/3 cups - milk/buttermilk
  • 1 cups - mayonnaise
  • For the pico de gallo
  • 6 - medium Roma tomatoes
  • 1 - medium purple onion
  • 1 - medium jalapeno pepper
  • 1/3 cups - chopped fresh cilantro
  • 2 tablespoons - lime juice
  • - garlic salt & black pepper to taste
  • Directions:

    Prepare the cornbread per the instructions on the package and cool. Divide into thirds.

    Prepare the dressing using 1 1/3 cup of milk/buttermilk and 1 cup of mayo, then chill until assembling the salad. This is slightly more milk than called for on the package, but a little thinner dressing for this salad is good.

    To prepare the pico de gallo, dice the tomatoes, onion, and jalapeno pepper. If you like your salsa super spicy, leave the seeds in the jalapeno, otherwise, use a teaspoon and remove them. Always wash your hands well after handling hot peppers. Add to a bowl, and toss with the chopped cilantro, lime juice and seasonings. If making ahead, place into the fridge and chill until you assemble.

    If you're using canned corn, drain the Mexican corn and black beans, and rinse the beans thoroughly. Mix together. If you're using frozen corn, cook according to the package directions and cool before tossing with the black beans.

    To assemble the salad, gather all of your ingredients to help the layering process move along smoothly.

    Divide the ingredients in thirds. Layer in this order...
    • shredded lettuce
    • crumbled cornbread
    • bacon (reserve some for garnish)
    • Mexican corn and black beans
    • pico de gallo (reserve some for garnish)
    • dressing
    • shredded cheese (reserve some for garnish)
    Repeat until all of the ingredients are used.

    For the top, reserve some of the pico de gallo, bacon crumbles, and cheese to garnish. Use plain sour cream dolloped on top as a garnish. When serving a salad that includes spicy or hot peppers, place a few visible as a garnish, letting people know what's inside of the dish. So, a few rounds of jalapeno are placed on top of the sour cream for the finishing touch.

    Refrigerate for several hours, or preferably overnight to allow the flavors to come together before serving.

    Brief Description

    This salad needs to be made ahead to allow the flavors to fully develop. If you plan on serving this salad for dinner, it can be made during early morning for the best same day results. Otherwise, overnight is ideal for the full impact and flavor combination to shine.

    Main Ingredient:

    cornbread

    Category:  Salads

    Cuisine:  American

    Prep Time: 30 min

    Notes

    In the Summer months when fresh corn is abundant, I always use fresh corn in this salad. I roast a batch of Roasted Mexican Corn, and toss it with the black beans for the corn and bean layer.

    Source

    http://melissassouthernstylekitchen.blogspot.com/2012/08/roasted-mexican-corn.html

    Posted By:

    ecarr

    Posted On:

    January 5, 2013

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