Granny's Cornbread Layered Salad
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This layered salad is something my grandmother would always take to the church potluck on Sundays. It is a really good make-ahead dish and looks really pretty in a glass trifle bowl where you can really see the layers. It’s also fun to make individual servings in Mason jars.
Granny’s Cornbread Layered Salad can be served as side dish, first course or even a heavy appetizer.
Prepping the Ingredients
The recipe’s foundation is the cornbread. I like to use Mexican cornbread mix to give the salad a kick of flavor. You can also make your own or use regular cornbread. Either way, after you make it, give it time to cool before adding it to the salad.
Chop up some red onion with a 7-5/8″ Petite Chef knife.
If you’re making individual servings, watch how much onion goes in. Sometimes in the Mason jar the onion can overpower the salad.
When choosing the tomatoes for this dish, get as firm of a tomato as possible. If they’re too soft they can make the cornbread a little soggy. Chop them into bite-size pieces using Cutco’s Traditional Cheese Knife.
Rinse and dry the knife and then use it to cube some yellow cheddar cheese.
Chop some cooked bacon with a 5″ Petite Santoku and then use the knife to chop a bunch of green onions.
I doubt there an easier dressing than this one. It has just three ingredients and is simplified by using a package of ranch dressing mix. It’s mixed together with mayonnaise and sour cream for a creamier texture. You could use bottled ranch dressing if you’d like, but the consistency will be a littler thinner.
Layer the Salad
Now, it’s time to layer everything in.
Roughly crumble up the cooled cornbread and add some to the bottom of the bowl or jar. Then, in this order, add a layer of black beans, corn, onion and tomatoes. Repeat the layers, spread the dressing on top and garnish with cheese, bacon and green onion.
When you mix all the ingredients together in this salad, it’s dynamite. With the dressing Granny’s Cornbread Layered Salad has a deliciously savory, well-balanced flavor. If you have any leftovers – and that’s a big if – it’s also good the next day.
This is the type of dish that is sure to get many oohs and ahhs, and it’s so easy to make!
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
- Bake the cornbread per package directions. Let cool and roughly crumble the cornbread.
- In a medium bowl, combine all the dressing ingredients together and mix well.
- 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.
- Spread the dressing on top and garnish the top with cheese, bacon and green onion.
- 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.
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