Cornbread Salad with Ranch Dressing
By Marie Powell
Yields: 6-8 servings (10-12 if side dish)
Prep Time: 30 minutes
Chill Time: 2 hours
You do need to plan ahead since this cornbread salad has to chill for at least two hours. It’s even better if it’s refrigerated overnight, and can be made as far as 24 hours in advance. I generally assemble it all early in the morning and let it chill for the day until dinner time. The ingredients are also somewhat adaptable in that you can use a Mexican variety of corn bread mix and Mexican blend shredded cheese, or a traditional cornbread with cheddar to switch up the flavors. The key to assembling this cornbread salad recipe is simple! Just make nice, even layers of the ingredients so you get lots of flavor in each scoop. This makes it easier to get a pretty salad on the table, too.
- 1 (6-oz.) package Mexican cornbread mix, prepared according to package directions
- 16-oz. bottle buttermilk ranch dressing
- 1 small head romaine lettuce, shredded
- 2 large tomatoes, chopped
- 1 (15-oz.) can black beans, rinsed and drained
- 1 (15-oz.) can whole kernel corn with red and green peppers, drained
- 1 (8-oz.) package shredded Mexican four-cheese blend
- 6 bacon slices, cooked and crumbled (optional)
- 5 green onions, chopped
- Prepare cornbread according to package directions, then cool and crumble. Set aside. Cook bacon while cornbread cools, if including.
- Layer a large bowl with half each of cornbread, lettuce, and the next 6 ingredients.
- Spoon half of the dressing evenly over top.
- Repeat layers with remaining ingredients and dressing.
- Cover and chill at least 2 hours. May be prepared as early as 24 hours in advance.
- Serves 6-8 main portions or 10-12 side dish portions.