My Kid's Favorite Cornbread Salad
Ready In: 30 mins
Serves: 12
Ingredients
- 1 (8 1/2ounce) package Jiffy cornbread mix
- 1 egg
- 1⁄3 cup milk
- 1 (1 ounce) envelope buttermilk ranch salad dressing mix
- 1 cup skim milk
- 1 cup light mayonnaise
- 1 small head romaine lettuce, chopped
- 2 large tomatoes, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, with red and green peppers, drained
- 1 (8 ounce) package four-cheese Mexican blend cheese
Directions
- Combine 1st three ingredients and make cornbread according to package directions. Hint-I only use 2/3 of the baked cornbread for this recipe.
- Allow cornbread to cool, then crumble and set aside.
- Combine next three ingredients to prepare salad dressing according to package directions, then set aside.
- Layer a large glass trifle bowl with half each of cornbread, lettuce, tomatoes, beans, corn, cheese and ranch dressing.
- Repeat layers with remaining ingredients finishing with the dressing on top.
- Cover and chill at least 2 hours.
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