Southwestern Corn Bread Layered Salad

This fun Southwestern Corn Bread Layered Salad will be a total hit for any gathering. Green chili corn bread pieces layered with crisp lettuce, tomatoes, black beans, Mexi corn, green peppers, Mexican cheese, green onions, and creamy ranch dressing. It’s seriously addictive and insanely delicious!

What You’ll Love About Southwestern Corn Bread Layered Salad:

This recipe was inspired by an old Southern Living cookbook I’ve had for years. I adore layered salads and when I came across one layered with corn bread, I thought, “now that sounds fun and just different enough!”

I was a little skeptical about the corn bread situated between lettuce, tomato, beans, and dressing, but the combination and textures work so well together, it’s seriously hard not to go in for seconds and thirds.

With the holidays around the corner this Southwestern Corn Bread Layered Salad will be a perfect dish to show up with and everyone will be asking for the recipe.

It travels well and can be made ahead so you can have it ready to go hours before it’s time to leave.

Looking for a classic green salad experience? Try my Layered Green Salad. This has been a hit at our holiday gatherings for years. Spoiler.. it has bacon!

Simple Ingredients:

• Southwest corn bread- I use boxed Jiffy corn bread mix and add a can of green chiles for southwest flavor.
• Lettuce– I like to use Romain for this recipe because it holds up well. You can also use iceberg.
• Black beans– This gives the salad great texture and body since there is no meat.
• Additional veggies– tomatoes, Mexi corn, green bell peppers, and green onions.
• Cheese– I like to use a Mexican cheese blend for convenience and flavor.
• Ranch packet– Follow the directions on the back for the dressing. I like to use buttermilk in place of the milk.

Additional Add-Ins:

How To Make Southwestern Corn Bread Layered Salad:

See full instructions in recipe card below

Step One. Make corn muffins according to the package instructions, adding in green chiles. Cool completely then break into chunks.

Step Two. In a large bowl, preferably a clear one so you can see the layers, add half of the corn bread pieces, and half of each ingredient, including the ranch dressing. Repeat the layers starting with the corn bread and ending with the remaining ranch dressing.

Garnish with more green onions and cheese if desired. Cover and place in the refrigerator for 1-2 hours.

Important Tips:

Common Questions:

Other Recipes You Might Enjoy:

• Matti’s Best Layered Taco Salad
• BLT Chicken Salad with Ranch Dressing
• Bacon and Pea Pasta Salad
• Coleslaw Pasta Salad
• Tex-Mex Chop Chicken Salad

Southwestern Corn Bread Layered Salad

This fun layered Southwestern Corn Bread Layered Salad will be a total hit for any gathering. Green chili corn bread pieces layered with crisp lettuce, tomatoes, black beans, Mexi corn, green peppers, Mexican cheese, green onions, and creamy ranch dressing. It's seriously addictive and insanely delicious!

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Cool time: 15 minutes minutes

Total Time: 50 minutes minutes

Servings: 8 servings

Calories: 368kcal

Equipment

• 1 large mixing bowl
• 1 regular size muffin pan
• 1 large clear serving bowl

Ingredients

• 1 (8.5) ounce box, original Jiffy corn bread mix
• 1 (4) ounce can mild green chiles
• 1 (1) ounce packet of ranch salad dressing mix you'll also need 1 cup of mayo and 1 cup of buttermilk or milk
• 4-5 cups chopped romaine lettuce
• 2 large tomatoes, diced
• 1 (15) ounce can black beans, drained and rinsed
• 1 (11) ounce can Mexican corn, drained
• 1 green bell pepper, chopped fine
• 8 ounces Shredded Mexican cheese blend I use Sargento
• 4-5 green onion slices, plus more for garnish

Instructions

• Prepare corn bread mix according to package directions, adding in the can of green chiles. Allow to completely cool then break muffins into chunks. See post for description.
• Meanwhile make ranch dressing according to package directions. I like to swap out the milk for buttermilk.

Assemble Salad:

• In a large clear bowl add half of the corn bread pieces and half of each ingredient, including the ranch dressing. Repeat the layers starting with the corn bread and ending with the remaining ranch dressing.
• Garnish with more green onions and cheese if desired. Cover and place in the refrigerator for 1-2 hours.

Notes

Important Tips:

 

• Don’t mix the salad. This is meant to stay layered even when serving. This will ensure the ingredients stay fresh and the lettuce stays crunchy.
• Use tongs for serving. To ensure you get a little bit of each ingredient use kitchen tongs to help grab and scoop the salad.
• Make sure corn bread is completely cooled. Make sure your corn bread pieces are completely cooled before assembling the salad. You don’t want the heat from the corn bread to wilt the lettuce.

 

Additional Add-Ins:

 

• Sliced olives
• Fresh avocado
• Pinto beans
• Crushed corn chips
• Crispy bacon

 

Common Questions:

 

Will the corn bread become soggy?

No. As long as you don’t mix the salad ingredients the corn bread will still have great texture and not become soggy.

Will this still be good if I have leftovers?

Yes! However this salad is best the first day, I did take the time to test leftovers and even after two days in the refrigerator the salad was still delicious.

How far in advance can I make this salad for a party?

For the freshest taste, this can be made ahead up to 5-hours.

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition

Calories: 368kcal | Carbohydrates: 53g | Protein: 16g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 18mg | Sodium: 1100mg | Potassium: 477mg | Fiber: 9g | Sugar: 10g | Vitamin A: 654IU | Vitamin C: 25mg | Calcium: 373mg | Iron: 3mg

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