Southwest Layered Cornbread Salad

Southwest Layered Cornbread Salad

This beautiful Southwest salad recipe is layered with cornbread and Mexican ingredients. It’s perfect for summer meals when serving a large crowd.

30 min. prep time
15 servings
12512 Ratings


4 cups crumbled Sour Cream Cornbread
1 cup sour cream
1 cup salsa
2 medium (2 cups) tomatoes, seeded, chopped
1 small (1 cup) green bell pepper, chopped
1/2 cup chopped red onion
1 tablespoon chopped cilantro
2 (15.25-ounce) cans whole kernel corn, drained*
1 (15-ounce) can black beans, rinsed, drained
1 (15.8-ounce) can black-eyed peas, rinsed, drained
8 ounces (2 cups) shredded Colby Jack cheese


Prepare Sour Cream Cornbread as directed.  Cool completely; crumble.

Combine sour cream and salsa in bowl until well mixed; set aside.

Combine tomatoes, green pepper, onion and cilantro in bowl; set aside.

Place 2 cups crumbled cornbread into 4-quart glass bowl or 13x9-inch glass baking dish. Top with half of corn, beans, black-eyed peas, cheese and tomato mixture. Repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese.

Spread sour cream mixture over cheese. Top with remaining tomato mixture. Cover; refrigerate at least 2 hours or up to 8 hours.

Spoon onto individual salad plates or toss salad in dish.


*Substitute 3 cups fresh or frozen corn kernels, cooked.

Variation:  Substitute 2 cups ranch salad dressing for sour cream and salsa and add 3/4 cup (6 slices) chopped cooked bacon.


Recipe Tip

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

Calories: 230

Fat: 10g

Cholesterol: 25mg

Sodium: 530mg

Carbohydrates: 32g

Dietary Fiber: 5g

Protein: 9g

Recipe #13690©2006Land O'Lakes, Inc.

Recipe Comments & Reviews

Has potential. It was too dry for my husband. I will try
again. What's not too like with these ingredients.
This is delicious! I made it for a family camping trip this past weekend and everyone loved it! It traveled very well put it in a 9x13 pan. We served it as a side dish for dinner one night and it was such a hit, we had it for lunch the following day. This is a meal in itself.
Delicious! I added a layer of chopped lettuceabout 2-3 cups in between the vegetables to lighten it up a little, but other wise I made no changes. Everybody loved it.
Took this to a potluck - everyone loved it and commented on how healthy it was. Used fat free sour cream and fat free cornbread. Delicious
Delicious! What a wonderful summer salad. This is a meal in in it self. I will make this again!
I made this salad for a summer party. Everyone loved it. It was very, very easy to make. I put it in a glass bowl for serving, and it looked so beautiful with all the colors. It was a big hit.
This is a great salad to take to a summer party or just serve at home with some grilled chicken for a quick evening meal. My children like all the different colors in the salad.
Actually I gave this recipe to my daughter to make for a family picnic. It's delicious and HUGE. Using a 13X9 pan like someone suggested would be easier to serve from. Yum!
easier to serve from a 9X13 dish rather than a deep bowl
This recipe makes a huge salad that easily serves 16, so use a large container or make 2 smaller ones. For a smaller group, cut the recipe in half. It delicious!
This recipe is awesome. I've given it out to a ton of people who have requested it.

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