Dianne's Southwestern Cornbread Salad

I highly recommend letting this sit in the fridge overnight before serving. We tried this yesterday after 2 hours in the fridge, and I didn't really like it. Today, I like it much more after the flavors have blended. I also cut back a bit on the cornbread layers, so I would probably cut back on the dressing next time. It is very rich.

Very good recipe! This is a great recipe for potlucks or supperclub because it makes many servings, is pretty and tastes as good as it looks. I make my own cornbread and add a little cayenne pepper to the batter. I add a little Habanero Hot BBQ sauce to the dressing for a little extra kick, too.

I make this at least once a month. I use regular cornbread mix, use the rench dressing with bacon (i hate cooking bacon!)and add chicken breast strips that I have seasoned with cumin and chili powder. It's even better the next day!

I knew this was the recipe I was looking for when I saw the addition of romaine lettuce! There are many other recipes out there without the lettuce. While the other recipes are probably very good, I have only had the one with lettuce. A few things I did differently: I added red/purple cabbage finely shredded for extra color, I used thinly slivered Vidalia onion in place of the green onion (which have been very strong lately), I also used a mixture of light ranch dressing and salsa ranch dressing to give a little more zip, chopped fresh green peppers, Kerrygold Red Leicester cheese, and white whole kernel frozen corn, thawed. Thank you Southern Living.

I have made this salad several times and it is always a hit! It looks really pretty, too! A personal favorite.