Cornbread Salad

4.43 from 19 votes

Cornbread salad is a stunning layered salad with a delicious combination of flavors from Jiffy cornbread, beans, fresh veggies, cheese, and a zippy Southwestern salad dressing. Perfect dish for family gatherings and potlucks.

Prep Time20

Cook Time20

Total Time40

Course: Main Course, Salad, Side Dish

Cuisine: American

Servings:

Calories: 338kcal

Author: Cara Lanz

Ingredients

1 box Jiffy cornbread mix (regular or vegetarian)
⅓ cup milk
1 egg
2 cans black beans, drained and rinsed
2 cups cherry tomatoes, halved
1 cup green onions, sliced one bunch
2 cups feta cheese
1 10 oz. bag frozen corn, thawed
1 red pepper, diced

Southwestern Salad Dressing

2 cups Greek yogurt
1 lime, juice and zest
2 tablespoons honey
1 teaspoon cumin
3 teaspoons chili powder
4 teaspoons apple cider vinegar

Instructions

Prepare one box of Jiffy cornbread with milk and egg according to the package instructions in an 8- or 9-inch square pan. Once cooled, cut it into cubes.
In a small bowl, combine the salad dressing ingredients: two cups Greek yogurt, the juice and zest of one lime, two tablespoons of honey, one teaspoon of cumin, three teaspoons chili powder, and four teaspoons of apple cider vinegar.
Set aside a few tomatoes and green onions for the top of the salad.
In a clear glass bowl, build the layers with ½ of each ingredient. Start with the cornbread cubes, then beans, tomatoes, green onions, cheese, corn, red pepper, and the dressing. Repeat.
Add reserved tomatoes and green onions on top. Cover and refrigerate for a few hours to let the flavors mingle. Serve the same day.

Notes

If you prefer, crumble cornbread instead of cutting it into cubes.
Make it a main dish salad with chopped chicken, hard-boiled eggs, and crispy bacon.
For best results, make cornbread salad the day you plan to serve it. If it sits overnight, the cornbread will start to get mushy.

Nutrition