Layered Cornbread Salad
This recipe combines two southern potlucks staples - cornbread salad and 7 layered salad - into one delicious dish! We're changing up the classic mayo dressing to a zesty ranch bbq flavor with layers of beans, lettuce, tomatoes, bacon, green onions, and more all on top of a bed of Mexican style cornbread. This dish will disappear in seconds anywhere you take it, and be warned it makes a lot - in the video I halved the recipe. You could even add in some diced ham or grilled chicken and you've got a complete all in one meal! It's perfect for potlucks, summer cookouts, or any holiday dinner.
Ingredients
Instructions
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Prepare both packages of cornbread mix according to package directions. Let cool and cut into 1" cubes. Layer cornbread on bottom of a deep 9×13-inch baking dish.
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Top cornbread with a layer of beans, corn, tomatoes, red bell pepper, cucumber, and red onion.
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In a medium bowl, mix together 1 1/2 cups ranch dressing and 1/2 cup barbecue sauce and pour on top of salad.
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Top with a layer of lettuce, shredded cheese, bacon, and green onions and gently press down these final layers into the rest of the salad.
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Cover tightly with cling wrap and refrigerate until ready to serve.
