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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Southwestern Cornbread Salad Recipe

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This recipe for Southwestern Cornbread Salad is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 6 oz. pkg. Mexican Cornbread mix
1 1 oz. envelope buttermilk Ranch salad dressing mix
1 small head shredded lettuce
2 large tomatoes, chopped
1 15 oz. can black beans, rinsed and drained
1 15 oz. can whole kernel corn with red & green peppers, drained
1 8 oz. pkg. shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped
Directions:
Directions:
Prepare cornbread; cool and crumble and set aside. Prepare salad dressing according to package directions. Layer in 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.
Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
prep30 bake 15 chill 2 hrs
Personal Notes:
Personal Notes:
Very pretty in a glass serving bowl. Top with extra cheese; we like jalapenos on top.

 

 

 

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