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Dianne's Southwestern Cornbread Salad

This 5-star cornbread salad is the perfect dish for summer entertaining. Not only does it taste delicious, but this salad also looks gorgeous on the table.

Southern Living JUNE 2004

  • Yield: Makes 10 to 12 servings


  • 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


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.


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Dianne's Southwestern Cornbread Salad Recipe