I’m hoping you’re visiting today because you’re in desperate need for something to wow your family/friends/boss at your Memorial Day barbecue. If that’s the case, I have just the thing!
Also, I won’t tell anyone that you waited until the last minute.
Cornbread salad is perfection. I mean what is better than a salad with crumbled cornbread? Especially if it’s Jiffy cornbread. I was lucky any cornbread actually made it into this salad – I’m pretty sure I ate half of it when I was supposed to be crumbling it. Whoops. But anyway, this recipe is a southwestern twist on the classic cornbread salad. It’s got corn and black beans, along with your typical salad ingredients. The dressing is loaded with chili powder and cilantro. It’s just good.
I know you’re going to look at the ingredients and think “Eww, 2 cups of mayo for the dressing?!” And I was so with you. I tasted the dressing right after I mixed it up and was irrationally angry that I had wasted (half of the) Jiffy cornbread on this salad that was going to be disgusting because of all the mayo. But after it sat in the fridge for awhile, the mayo-ness of it faded to the background and the chili powder really came through. It ended up being perfect! If you’re opposed to the mayo, sour cream may be a good substitution though.
from Mississippi Kitchen
- Crumble cornbread into fine crumbs; set aside.
- Whisk the mayonnaise, chili powder, salt, and chopped cilantro together.
- In a 4-quart glass bowl or trifle dish, place half of the lettuce, then sprinkle with half of the cornbread crumbs. Spread half of the mayonnaise mixture on the cornbread layer. Layer half each of the corn, black beans, tomatoes, onions, and cheese. Repeat layers with remaining ingredients. Refrigerate for 2 hours before serving.