Skip Navigation
Search recipes, ingredients, articles, products...
Southwest Layered Cornbread Salad
Get started!


4 cups crumbled Sour Cream Cornbread

1 cup salsa

1 cup sour cream

2 medium (2 cups) tomatoes, seeded, chopped

1 small (1 cup) green bell pepper, chopped

1/2 cup chopped red onion

1 tablespoon chopped fresh cilantro

1/2 teaspoon salt

2 (15.25-ounce) cans whole kernel corn,   drained

1 (15-ounce) can black beans, rinsed, drained

1 (15-ounce) can black-eyed peas, rinsed, drained

16 ounces (4 cups) Land O Lakes® Co-Jack® Farmstyle Cut Shredded Cheese

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

How to make

  1. STEP 1

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

  2. STEP 2

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

  3. STEP 3

    Combine tomatoes, bell pepper, red onion, cilantro and salt in bowl; set aside.

  4. STEP 4

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

  5. STEP 5

    Spread sour cream mixture over cheese. Top with remaining tomato mixture. Cover; refrigerate 2 hours before serving.

  6. STEP 6

    Spoon onto individual salad plates or toss salad in dish.

Southwest Ranch Layered Cornbread Salad

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

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.