So while we’re on the subject of backyard cookouts, I thought I’d share this fantastic recipe for Layered Cornbread Salad. It is just the perfect, refreshingly cold side dish to go along with all of your grilled offerings on these hot summer days quickly heading our way. It’s also great served along with fried chicken. And this southern dish is also quite popular at potluck dinners, should you have any of those you’re heading off to. Heck, it’s pretty much just fabulous all the time! Not only is it beautiful to look at when perched on your dinner table, what with all those colorful layers, but it is also delicious!
And it is easy to put together. Now mind you, there is a bit of chopping to be done and you might have to bake a batch of cornbread, if you don’t have any leftovers hanging around. (My husband is snickering a the thought of “leftover cornbread”, but I’m sure it could happen in some other folks homes.) All your efforts will payoff when folks start to gobbling this salad down and singing your praises all the while.
Layered Cornbread Salad
recipe from: Mississippi Kitchen
- 1 (6-8 ounce) package cornbread mix, cooked according to package instructions and cooled (or your favorite recipe of cornbread)
- 2 cups mayonnaise
- 3 teaspoons Mexican chili powder
- 1/2 teaspoon salt
- 2-3 tablespoons freshly chopped cilantro
- 1/2 head torn iceberg lettuce or 2 heads Romaine lettuce chopped (or you can substitute a bag of torn lettuce)
- 1 (14-ounce) can shoepeg or yellow corn, drained
- 1 (14-ounce) can black beans, rinsed and drained
- 6 Roma tomatoes, chopped
- 1/2-3/4 cup finely chopped red onion
- 2 cups shredded cheese (Colby jack, Mexican blend, cheddar, etc.)
- one lime