Layered Cornbread Salad
This is one of my go-to potluck recipes that I've been making for probably six or seven years. I adapted it from a Southern Living recipe (can you tell I love Southern Living yet?) and I never fail to bring home an empty bowl. It's a real crowd pleaser, very easy to make, and what about those layers, eh?
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 package corn bread mix (6-8 ounce) cooked according to package instructions and cooled (or your favorite recipe of cornbread)
- 2 cups mayonnaise
- 3 teaspoons mexican chili powder or mild chili powder
- 2-3 tablespoons freshly chopped cilantro optional
- 1/2 head iceberg lettuce - torn or 2 heads romaine lettuce chopped
- 1 can shoepeg or yellow corn (14-ounce) drained
- 1 can black beans (14-ounce) rinsed and drained
- 6 roma tomatoes chopped
- 1/2-3/4 cup red onion finely chopped
- 2 cups cheese shredded (colby jack mexican blend, cheddar, etc.)
- Carbohydrate 34.6570199991683 g
- Cholesterol 67.0992 mg
- Fat 46.019999999745 g
- Fiber 4.5336000861686 g
- Protein 14.5625999998134 g
- Saturated Fat 13.6248698999551 g
- Serving Size 1 1 Recipe (262g)
- Sodium 1159.46579998463 mg
- Sugar 30.1234199129997 g
- Trans Fat 2.23900049995777 g
- Calories 597 calories
Crumble cornbread into fine crumbs; set aside. Stir together the mayonnaise, chili powder, salt, and chopped cilantro, if desired. In a 4-quart glass bowl or trifle dish, place half of the lettuce, then sprinkle with half of the cornbread crumbs. Spread half of the mayonnaise mixture on the cornbread layer. Layer half each of the corn, black beans, tomatoes, onions, and cheese. Repeat layers with remaining ingredients. Refrigerate for 2 hours before serving.
