Try this Southwest Cornbread Salad recipe, or contribute your own.
- 4 green onions chopped
- 1 (15 oz.) can black beans rinsed and drained
- 1 c sour cream
- 1 6 oz. package of cornbread mix
- 1 (1 oz.) envelope of buttermilk ranch salad dressing mix
- 1 c mayo
- 2 c salsa
- 1 head of romaine lettuce shredded
- 2 large tomatoes diced
- 1 (15 oz.) can whole kernel corn drained
- 2 c shredded cheddar cheese
- 6 slices of bacon cooked and crumbled
- Carbohydrate 140.087700080826 g
- Cholesterol 405.627000108566 mg
- Fat 188.005600084599 g
- Fiber 15.6720003388038 g
- Protein 85.6491000127421 g
- Saturated Fat 80.4318300207653 g
- Serving Size 1 1 recipe (1624g)
- Sodium 6472.03700407036 mg
- Sugar 124.415699742022 g
- Trans Fat 9.19365000384032 g
- Calories 2528 calories
Step-by-step
- Mix dressing mix with sour cream and mayo.
- Add salad dressing to salsa
- Bake cornbread according to directions, cool and crumble
- In a large bowl layer using half of all ingredients: cornbread, tomato, beans. corn, bacon, green onions and end with dressing, lettuce and cheese.
- Repeat the layering process
- Chill for at least 2 hours before serving
Swapping out regular mayonnaise for Greek yogurt alters the dressing's emulsion by introducing extra acidity and significantly reducing the fat content, which alters how the sauce clings to the layers. Layered salads trace their lineage back to the American multi-tier salads of the 1970s and 1980s, where visual appeal in a glass bowl was just as important as the combination of textures and temperatures. Constructing this dish requires careful attention to moisture management, especially when combining watery ingredients like tomatoes and salsa with porous starches like cornbread.
- Bake the cornbread a day ahead and let it dry out slightly on the counter uncovered, as stale crumbs absorb the dressing much better without turning to mush.
- Whisk the sour cream, mayonnaise, and dry buttermilk ranch packet thoroughly until completely smooth, then incorporate the salsa gradually to prevent a watery consistency.
- Chill the assembled bowl for a minimum of two hours at 38 degrees Fahrenheit to allow the flavors to meld and the fats in the dairy to firm up the dressing.
- Shred the romaine lettuce finely so it distributes evenly across the top tiers without creating dense, difficult-to-slice pockets.
Storing this assembled salad beyond twenty-four hours is discouraged because the salt in the dressing draws out moisture from the tomatoes and beans, eventually dissolving the crisp textures of the lettuce and bacon. Consuming the dish within that window ensures the contrasting components maintain their distinct identities.
