"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Southwestern Cornbread Salad Recipe

  Tried it? Rate this Recipe:


This recipe for Southwestern Cornbread Salad, by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laurie Fouts
Added: Friday, April 24, 2009


1 (6 oz.) pkg regular or Mexican cornbread mix
1 (1 oz.) envelope buttermilk Ranch salad dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
1 (15 oz.) can black beans, rinsed and drained
1 (15 oz.) can whole kernel corn with red and green peppers, drained
1 (8 oz.) pkg shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped

Prepare cornbread according to package directions; cool and crumble.

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.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!