Southwest Layered Cornbread Salad Recipe

Name: Southwest Layered Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups crumbled Sour Cream Cornbread; 1 cup sour cream; 1 cup salsa; 2 medium (2 cups) tomatoes, seeded, chopped; 1 small (1 cup) green bell pepper, chopped; 1/2 cup chopped red onion; 1 tablespoon chopped cilantro; 2 (15.25-ounce) cans whole kernel corn, drained*; 1 (15-ounce) can black beans, rinsed, drained; 1 (15.8-ounce) can black-eyed peas, rinsed, drained; 8 ounces (2 cups) shredded Colby Jack cheese

Servings: persons

4 cups crumbled Sour Cream Cornbread
1 cup sour cream
1 cup salsa
2 medium (2 cups) tomatoes, seeded, chopped
1 small (1 cup) green bell pepper, chopped
1/2 cup chopped red onion
1 tablespoon chopped cilantro
2 (15.25-ounce) cans whole kernel corn, drained*
1 (15-ounce) can black beans, rinsed, drained
1 (15.8-ounce) can black-eyed peas, rinsed, drained
8 ounces (2 cups) shredded Colby Jack cheese

1
Prepare Sour Cream Cornbread as directed.
2
Cool completely; crumble.
3
Combine sour cream and salsa in bowl until well mixed; set aside.
4
Combine tomatoes, green pepper, onion and cilantro in bowl; set aside.
5
Place 2 cups crumbled cornbread into 4-quart glass bowl or 13x9-inch glass baking dish.
6
Top with half of corn, beans, black-eyed peas, cheese and tomato mixture.
7
Repeat layers with remaining cornbread, corn, beans, black-eyed peas and cheese.
8
Spread sour cream mixture over cheese.
9
Top with remaining tomato mixture.
10
Cover; refrigerate at least 2 hours or up to 8 hours.
11
Spoon onto individual salad plates or toss salad in dish.
12
*Substitute 3 cups fresh or frozen corn kernels, cooked.
13
Variation: Substitute 2 cups ranch salad dressing for sour cream and salsa and add 3/4 cup (6 slices) chopped cooked bacon.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups crumbled Sour Cream Cornbread, 1 cup sour cream, 1 cup salsa, 2 medium (2 cups) tomatoes, seeded, chopped, and more.

Yes, Southwest Layered Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwest Layered Cornbread Salad

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