Layered Cornbread Salad

Recipe by BeachGirl
READY IN: 45mins




  • Make cornbread and bake according to package instructions.
  • Crumble cornbread and set aside.
  • If making your own salad dressing: mix all ingredients in bowl and set aside.
  • Assemble salad as follows, forming pretty layers in order listed:
  • Place 1/2 of cornbread crumbles in bottom of very large serving bowl.
  • Top with pinto beans, tomatoes (1/2 of these), corn, red and green bell peppers (1/2 of these), chilies, and cheese.
  • Repeat layers as follows: Romaine lettuce, cornbread crumbles, spring onions, green peas (uncooked), cranberry beans, and remaining red and green bell peppers.
  • Spoon salad dressing over top of salad and spread to cover top of bowl.
  • Sprinkle remaining cheese on top.
  • Sprinkle cheese with tomatoes and bacon bits (optional).
  • Tightly cover with plastic wrap and refrigerate up to 24 hours before serving.
  • It's better if it sits at least 4-6 hours for flavors to blend.
  • Play with the layers and substitute for anything you don't like-- just be sure to keep the cornbread layers and salad dressing on top.
  • NOTE: If you add a lot of Optional ingredients, use more salad dressing accordingly, so you have enough to lightly coat salad when it is tossed as people spoon to the bottom to get a serving.
  • Vegetarian Note: Jiffy corn bread is NOT Vegetarian due to animal shortening as a primary ingredient. Use another brand that is.