Cornbread Layered Salad
Brighten up your table with this vibrant and flavorful Cornbread Layered Salad, a Southern-inspired twist on a classic salad recipe! Perfect for potlucks, barbecues, or weeknight dinners, this dish combines crumbled cornbread, crisp romaine, juicy tomatoes, crunchy cucumbers, black beans, sweet corn, and creamy ranch dressing into a stunning trifle-style presentation. Topped with crispy bacon, shredded cheddar cheese, and a sprinkle of fresh parsley, this salad is as visually impressive as it is delicious. With layers of textures and flavors, it’s a hearty, crowd-pleasing salad that’s easy to make and even easier to love. Plus, the make-ahead option means you can chill it for the flavors to meld, making it the perfect stress-free addition to your next gathering.
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Recipe Information
Ingredients
- 4 cups cornbread, baked and crumbled
- 6 slices bacon, cooked and crumbled
- 4 cups romaine lettuce, chopped
- 2 cups tomatoes, diced
- 1 cup cucumber, diced
- 1 red onion, thinly sliced
- 1 cup shredded cheddar cheese
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup sour cream
- 0.5 cup mayonnaise
- 2 tablespoons ranch seasoning mix
- 2 tablespoons chopped fresh parsley (optional garnish)
Instructions
Bake cornbread according to your favorite recipe or package instructions. Let it cool completely before crumbling into bite-sized pieces.
Cook bacon in a skillet until crispy. Drain on paper towels and crumble into small pieces. Set aside.
Prepare the dressing by whisking together sour cream, mayonnaise, and ranch seasoning mix in a small bowl. Cover and refrigerate until ready to use.
In a large clear trifle dish or glass bowl, create the first layer by spreading half of the crumbled cornbread evenly across the bottom.
Add a layer of chopped romaine lettuce, spreading it evenly over the cornbread.
Layer the diced tomatoes, followed by the diced cucumber and thinly sliced red onion.
Sprinkle the black beans and corn kernels evenly over the vegetables.
Spread half of the dressing mixture evenly over the layered ingredients, ensuring full coverage.
Repeat the layers: cornbread, romaine lettuce, remaining vegetables, black beans, and corn kernels.
Top the final layer with the remaining dressing, spreading it smoothly across the salad surface.
Sprinkle shredded cheddar cheese over the top, followed by the crumbled bacon.
Optional: Garnish with chopped fresh parsley for an extra pop of color before serving.
Cover and refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve chilled and enjoy this layered masterpiece!
Nutrition Facts
Calories |
6134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.4 g | 398% | |
| Saturated Fat | 99.5 g | 497% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 9900 mg | 430% | |
| Total Carbohydrate | 656.3 g | 239% | |
| Dietary Fiber | 55.1 g | 197% | |
| Total Sugars | 129.9 g | ||
| Protein | 162.4 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2402 mg | 185% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 5607 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
