Seven Layer Cornbread Salad
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Visually appealing and tasty too! Southwest cornbread salad features layer upon layer of savory goodness! Spice up your next meal or share it at a neighborhood potluck.
This salad has it all — spicy cornbread, fresh veggies, cheddar cheese, and a spicy Ranch dressing — making it a delicious one bowl meal!
Whenever I bake a big batch of my Mexican Cornbread Muffins, I toss a few in the freezer for later. Having them on hand makes putting together a big bowl of this Southwest cornbread salad much quicker and easier! Of course, you can substitute any kind of cornbread, but I think the muffins work especially well.
I’ve got another delicious seven layer salad recipe with bacon and a homemade Parmesan buttermilk dressing. Or, if you’re craving more Southwest flavor, try this frittata breakfast casserole for your next weekend brunch!
Key ingredients & substitutions for Cornbread Salad
- Cornbread — A Mexican style mix adds plenty of flavor to this dish. If this isn’t available near you, you can use my homemade recipe or the muffin recipe mentioned above.
- Pinto beans — Black beans would be a great substitute. If you’re concerned about sodium, give the beans a quick rinse under cool water as well.
- Cheddar cheese — Sharp cheddar adds a nice flavor, but Monterey Jack or Colby would be delicious as well. For an extra kick, try Pepper Jack instead. No matter which variety you choose, be sure to shred it by hand for the best flavor.
- Dressing — This Southwest Chipotle Ranch has an incredible flavor that really ties this seven layer salad recipe together! You could stir in 1 tablespoon of taco seasoning or a cup of salsa into your favorite brand of ranch instead.
tips
- I love adding some extra protein to this dish – fried and crumbled bacon, cooked taco meat (beef or chicken), and chopped rotisserie or grilled chicken are all fantastic options.
- Want to kick it up a notch? Toss some diced jalapeño peppers in with the tomatoes! Be sure to wear gloves when handling hot peppers, since the oils can cause irritation.
How to make southwest cornbread salad?
STEP 1 | Prep the ingredients
Prepare the cornbread according to the package directions. While that is cooking, drain the beans, dice the tomatoes, and shred the cheese.
STEP 2 | Layer
Start with a base of crumbled cornbread before adding the beans and vegetables. Cover with the dressing so it soaks down into everything, then top with cheese and green onions.
STEP 3 | Chill
Prepare this ahead of time and let it chill for a couple of hours. This allows all of the flavors to meld together into one tasty dish!
tip
- Special supplies needed: For an impressive centerpiece, use a large glass bowl or trifle dish so all of the layers are on display.
Frequently asked questions
It will keep well refrigerated for several days, so it’s a good “make-ahead” dish as well!
Absolutely! Just be sure to use a large enough bowl to hold the extra ingredients. Adding extra layers of meat and vegetables is another way to increase the number of servings without requiring any additional baking.
It can already be made ahead of time and kept in the refrigerator, but you could prepare a grab-and-go option as well! Instead of one large bowl, divide and layer the ingredients in mason jars. You’ll have individual servings for a quick and easy lunch!
Serving suggestions
This dish is more than enough for a meal on its own! That said, you could easily pair it with sandwiches for a luncheon or take it to a potluck.
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Seven Layer Cornbread Salad
Ingredients
- 1 6 oz. pkg. Martha White Mexican Style Cornbread prepared
- 1 15 oz. can pinto beans drained
- 1 large tomato seeded and diced
- 1 15 oz.can whole kernel corn drained
- 1 ½ cups Hidden Valley Southwest Chiptole Ranch or ranch dressing + 1 tablespoon taco seasoning
- 1 ½ cups shredded cheddar cheese
- 3 green onions sliced
Instructions
- Cut the cornbread into cubes or crumble into a In a large glass bowl or trifle bowl.
- Next, layer the pinto beans, tomato, and corn. Evenly pour the Ranch dressing on top. OR, you may pour the dressing on top later when you serve the salad.
- Top with shredded cheddar cheese and garnish with diced green onions.
- Cover and refrigerate until ready to serve.
Notes
- I love adding some extra protein to this dish – fried and crumbled bacon, cooked taco meat (beef or chicken), and chopped rotisserie or grilled chicken are all fantastic options.
- Want to kick it up a notch? Toss some diced jalapeño peppers in with the tomatoes! Be sure to wear gloves when handling hot peppers, since the oils can cause irritation.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
When I saw this recipe on facebook I knew that I had to give it a go! My family are corn bread fanatics, and now, I can say I have a new favorite way to fix it for them! Thank you for another great recipe!
Just made it for a family get-together! Used black beans and my trifle dish was broken, but I can’t wait to taste it!
It will taste good in any dish! Enjoy!
Coworker made this at our potluck and it was fabulous!!!
Angel, so glad you liked the recipe! I haven’t made it in a while myself, so I may just need to do that yet this week 🙂