Southwestern Cornbread Salad

Southwestern Cornbread Salad

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Joyce Lowery


This recipe came from a nurse friend at Monroe Surgical Hospital. Very good and pretty presentation also.


★★★★★ 1 vote

24 Hr
45 Min


  • 1 bunch
    green onions, chopped
  • 2 can(s)
    mexicorn, drained
  • 1 pkg
    hidden valley buttermilk dressing mix, prepared as directed
  • 2 can(s)
    black beans, drained
  • 1
    bell pepper, chopped fine
  • 1 can(s)
    chopped chile peppers, drained
  • 1 pkg
    mexican cornbread mix, prepared as directed
  • 6 slice
    bacon, cooked crisp and crumbled
  • 8 oz
    cheddar cheese, grated
  • 1
    romaine lettuce head, shredded
  • 2
    tomatoes, chopped fine

How to Make Southwestern Cornbread Salad


  1. Prepare cornbread according to package directions. Add drained chile peppers before baking. Set aside and cool. Once cool, crumble.
  2. Prepare salad dressing according to package directions. Set aside.
  3. Layer a large bowl with half of each of cornbread, lettuce, tomatoes, black beans, mexicorn, bacon, green onions, and bell pepper.
  4. Spoon half of dressing mix evenly over the top. Top with half of the grated cheese.
  5. Repeat layers with remaining ingredients and dressing; then grated cheese. Cover and chill at least 2 hours before serving.

Printable Recipe Card

About Southwestern Cornbread Salad

Course/Dish: Lettuce Salads
Main Ingredient: Bread
Regional Style: Southwestern

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