South by Southwest Layered Cornbread Salad

This is a great way to use up leftover cornbread.

• Ready In: 2 hrs 30 mins
• Serves: 10

Ingredients

• 1 (6 -8 ounce) package  cornbread mix, cooked according to package instructions and cooled (or your favorite recipe of cornbread)
• 2  cups mayonnaise
• 3  teaspoons Mexican chili powder or 3  teaspoons mild chili powder
• 1⁄2 teaspoon salt
• 2 -3  tablespoons  freshly chopped cilantro (optional)
• 1⁄2 head  torn iceberg lettuce (or you can substitute a bag of torn lettuce) or 2  heads romaine lettuce, chopped (or you can substitute a bag of torn lettuce)
• 1 (14 ounce) can corn, drained
• 1 (14 ounce) can black beans, rinsed and drained
• 6  roma tomatoes, chopped
• 1⁄2-3⁄4 cup  finely chopped red onion
• 2  cups  shredded cheese (Colby jack, Mexican blend, cheddar, etc.)

Directions

1. Crumble cornbread into fine crumbs; set aside. Stir together the mayonnaise, chili powder, salt, and chopped cilantro, if desired. In a 4-quart glass bowl or trifle dish, place half of the lettuce, then sprinkle with half of the cornbread crumbs. Spread half of the mayonnaise mixture on the cornbread layer. Layer half each of the corn, black beans, tomatoes, onions, and cheese. Repeat layers with remaining ingredients. Refrigerate for 2 hours before serving.
2. Enjoy!