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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.

a serving of cornbread salad in a mini cast iron skilled with a spoon and yellow napkin on a table.

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?

process steps for assembling cornbread salad: cube or crumble prepared cornbread; layer cornbread and pinto beans in dish; add tomatoes, corn, and ranch dressing; top with cheddar cheese and sliced green onions.

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!

seven layer cornbread salad in a glass trifle bowl on a kitchen counter.

tip

  • Special supplies needed: For an impressive centerpiece, use a large glass bowl or trifle dish so all of the layers are on display.

top down view of a serving of cornbread salad in a mini cast iron skilled with a spoon and yellow napkin on a table.

Frequently asked questions

How long will this seven layer salad recipe last in the refrigerator?

It will keep well refrigerated for several days, so it’s a good “make-ahead” dish as well!

Can I double the recipe?

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.

Is there a meal prep version?

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!

tossing cornbread salad together with salad forks in a glass bowl.

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.

a serving of cornbread salad in a mini cast iron skilled with a spoon and yellow napkin on a table.

Please share!

Your shares are how this site grows and I appreciate each one. Do you know someone who would enjoy this recipe? I’d love it if you would share it on Facebook or on your favorite Pinterest board!

a serving of cornbread salad in a mini cast iron skilled with a spoon and yellow napkin on a table.

Seven Layer Cornbread Salad

This salad has it all — spicy cornbread, fresh veggies, cheddar cheese, and a spicy Ranch dressing — making it a delicious one bowl meal!
5 from 1 vote
Prep Time 20 mins
Total Time 20 mins
Course Salad
Cuisine American
Servings 8 servings
Calories 318 kcal

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 1/2 cups Hidden Valley Southwest Chiptole Ranch or ranch dressing + 1 tablespoon taco seasoning
  • 1-1/2 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

Serving: 8ServingsCalories: 318kcalCarbohydrates: 16gProtein: 10gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 14gCholesterol: 39mgSodium: 653mgFiber: 3gSugar: 3g
Keyword chicken, cornbread, salad, southwest
Tried this recipe?Let us know how it was.
sheila thigpen in her kitchen

About Sheila Thigpen

Recipe Developer, Food Photographer, Food Writer

Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.

5 Comments

    1. 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 🙂

  1. 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!

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