Granny's Cornbread Layered Salad

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Ingredients

For the cornbread:

  • 1 (12.5- to 13.5-ounce) package of Mexican cornbread mix
  • 1 (14-ounce) can black beans, drained and rinsed
  • 1 (14-ounce) can shoepeg corn, drained and rinsed
  • 1 medium red onion, chopped
  • 4 large tomatoes, chopped
  • 2 cups cubed cheddar cheese
  • 6 bacon slices, cooked and chopped
  • 1 small bunch of green onions, chopped

For the dressing:

  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 (1-ounce) envelope package of ranch dressing mix

Directions

  1. Bake the cornbread per package directions. Let cool and roughly crumble the cornbread.
  2. In a medium bowl, combine all the dressing ingredients together and mix well.
  3. In a clear trifle bowl or any other clear container with high sides, or individual Mason jars, start layering the salad. Take half the crumbled cornbread, black beans, corn, onion and tomatoes and layer them in that order. Repeat the process for a second layer. 
  4. Spread the dressing on top and garnish the top with cheese, bacon and green onion. 
  5. This recipe is good chilled or at room temperature.

*This recipe can also be prepared in smaller individual portions. Simply divide the recipe between 8 ramekins and following the same layering process.

https://www.cutco.com/learn/grannys-cornbread-layered-salad