A Southwestern Spin on a Layered Salad
When I first came across this recipe for Mexican Cornbread Salad, I had a hard time picturing how cornbread would taste mixed in with vegetables in a salad. Then I thought of a Panzanella salad I saw on Ina Garten’s Food Network show. I remembered she used French bread cubes in her salad, so I thought I’d try cornbread cubes in mine.
This Mexican Cornbread Salad was a little bit spicy from adding jalapeno powder to the cornbread, which is optional if you don’t like spicy, and a little bit sweet from the sugar in the cornbread. The vegetables were fresh and crunchy, and the creamy Ranch dressing was the perfect dressing to bring all the flavors together. It was delicious!
What’s In a Mexican Cornbread Salad
- Jiffy cornbread mix
- egg
- whole milk
- chili powder or jalapeno powder (optional)
- Ranch salad dressing mix
- mayonnaise
- milk
- romaine lettuce
- tomatoes
- can of seasoned black beans
- can of Southwest Corn
- avocados
- shredded sharp cheddar cheese
- bacon slices
- green onions
How to Make Mexican Cornbread Salad
- Mexican Cornbread Salad is simple recipe to make.
- First I prepared a pan of cornbread using boxed Jiffy Cornbread Mix.
- In a medium size bowl, combine cornbread mix, beaten egg, and milk. Bake according to directions on the box and let cool. Crumble after cooling. Set aside.
- Next make the salad dressing.
- In a small bowl, combine salad dressing mix, mayo, and milk. Cover bowl and refrigerate to thicken.
- Layer a large bowl with crumbled cornbread, lettuce, tomatoes, beans, corn, avocado, cheese, bacon, and green onions.
- Cover salad bowl, and chill at least two hours.
- Mix in the Ranch dressing before serving.
Other Favorite Southwestern Recipes
Mexican Cornbread Salad
Ingredients
- 1 box Jiffy cornbread mix
- 1 egg
- 1/3 cup milk
- 1/2 teaspoon chili powder or jalapeno powder optional
- 1 envelope buttermilk Ranch salad dressing mix
- 1 cup mayonnaise
- 1 cup milk
- 1 small head romaine lettuce chopped
- 2 large tomatoes chopped
- 1 can seasoned black beans rinsed and drained
- 1 can Southwest corn drained
- 1-2 avocados diced
- 1 cup shredded sharp cheddar cheese
- 6 bacon slices cooked and crumbled
- 5 green onions chopped
Instructions
- In a medium size bowl, combine cornbread mix, beaten egg, and milk. Bake according to directions on the box and let cool. Crumble after cooling. Set aside.
- In a small bowl, combine salad dressing mix, mayo, and milk. Cover bowl and refrigerate to thicken.
- Layer a large bowl with crumbled cornbread, lettuce, tomatoes, beans, corn, avocado, cheese, bacon, and green onions.
- Cover salad bowl, and chill at least two hours.
- Mix in the Ranch dressing before serving.
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