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"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Southwestern Cornbread Salad Recipe

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This recipe for Southwestern Cornbread Salad is from What's Cooking at the Waltons, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (6.5 oz.) pkg. Betty Crocker Cornbread & Muffin Mix
2 fresh jalapenos, seeded and finely chopped
1 (1 oz.) envelope buttermilk Ranch Salad Dressing Mix
1 bag chopped Romaine lettuce
1 bag of baby spinach leaves
1 pint grape tomatoes, sliced in half
1 (15 oz.) can black beans, rinsed and drained
1 (15 0z.) 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, or 1 jar Real Bacon Bits
5 green onions, chopped
1 bunch cilantro, chopped
Directions:
Directions:
Prepare cornbread according to package directions, adding chopped jalapenos. Cool and crumble, set aside. prepare salad dressing according to package directions. Layer a large bowl with half each of cornbread, lettuce, spinach, and next e=seven ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. cover and chill at least 2 hours. Toss before serving.

 

 

 

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