Mexican Cornbread Salad

Catherine Cedillo


When I first heard of Cornbread salad I thought UGH! I'm thinking soggy cornbread and wilted lettuce. But, I had to give it a try. I assembled my favorite salad ingredients and this wonderful creation emerged. Everyone who has tried it LOVES it (including ME).

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10 or more


20 Min


No-Cook or Other


2 pkg
mexican cornbread mix (made according to package directions)
2 pkg
ranch dressing mix
2 c
2 c
mayonnaise (heavy)
1 bunch
lettuce head (finely chopped)
2 can(s)
seasoned black beans (rinsed and drained)
1 can(s)
shoe peg corn (drained)
1 can(s)
mexicorn (drained)
red bell pepper, chopped
green bell pepper, chopped
1 jar(s)
green olives
1 can(s)
black olives (sliced)
1 bunch
green onions (sliced)
1 pkg
mexican blend shredded cheese
1 pkg
real bacon bits

Directions Step-By-Step

Prepare cornbread mix according to package directions. Cool.
Mix ranch dressing mix with buttermilk and mayonnaise and refrigerate until ready for use.
Crumble 1/2 cornbread into large glass trifle bowl or 5 quart ice cream bucket. Layer 1/2 lettuce, 1 can black beans, 1 can corn, red bell pepper, sprinkle enough green olives to cover 1 layer (don't use whole jar), 1/2 tomatoes, 1 1/4 cups ranch dressing, repeat 1/2 cornbread, 1/2 lettuce, 1 can black beans, 1 can corn, green bell pepper, 1/2 tomatoes, black olives, green onions, 1 1/4 cup ranch dressing, cheese, and top with bacon bits. Cover and refrigerate at lease 2 hours before serving.

About this Recipe

Course/Dish: Other Salads
Other Tag: Quick & Easy