This was delicious.
1 (6-ounce) package cornbread mix
1 (1-ounce) envelope buttermilk Ranch salad dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 (8-ounce) packaged shredded four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can whole kernel corn, drained
1 (8-ounce) packaged shredded four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped
Prepare cornbread according to package directions; cool and crumble. Set aside.
Prepare salad dressing according to package directions.
Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.
Makes 10 to 12 servings.
From Southern Living Magazine 2004
note: I altered the recipe to make it less spicy.
Prepare salad dressing according to package directions.
Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.
Makes 10 to 12 servings.
From Southern Living Magazine 2004
note: I altered the recipe to make it less spicy.
1 comment:
This is the BEST recipe for Cornbread Salad! I saved this recipe from the magazine and unfortunately, I lost it and tried to find it but all the recipes were similar but not quite the same. Every time That I have made THIS version, everyone absolutely loves it! I think it tastes even better if you make it ahead at least a few hours and all the flavors meld together. Even the next day, if there are any leftovers, tastes fantastic!
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