Cornbread Layered Salad

READY IN: 1hr
Recipe by Denise in da Kitchen

I tried this while I was visiting my sister in North Carolina. A friend brought it over and I asked for the recipe immediately. It is a very good, easy and different pot luck salad.

Top Review by hepcat1

We loved this salad! A tasty way to get your veggies with a nice presentation. I made a few changes...black beans in place of pinto, fresh corn, a mexican blend cheese, and I added about 1/2 cup chopped fresh cilantro, around a tsp. of cumin and 1/2 tsp. cayenne to the "dressing"...I guess the changes made it a bit more "southwest", but that's the way we like it! I also put some of the tomatoes in the center of the salad (where you can't see them) and saved just a few for the top, adding a few extra sprigs of cilantro as a garnish. Oh! And I added a bit of chopped red onion since I thought the top needed a little extra color. I really wasn't sure how I would feel about the cornbread being in the salad as opposed to on the side, but it really makes the salad something special. I'll definitely use this recipe as a side dish for a summer bbq, which I tend to have quite often. Thanks so much for sharing your recipe!! ps...sorry my pic is a bit fuzzy, darn camera!

Ingredients Nutrition

Directions

  1. Prepare cornbread according to box directions; bake and cool completely.
  2. Crumble cornbread into a 2 quart glass serving bowl.
  3. Layer with onions, red pepper, corn and beans.
  4. In a small bowl, combine mayo and sour cream; spread over the veggies.
  5. Sprinkle with tomatoes and cheese.
  6. Refrigerate until ready to serve.

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