Ingredients

The following ingredients have 13 Servings
  • 1 7.5 oz box cornbread mix (plus ingredients to prepare)
  • 1 1.0 oz package dry Spicy Ranch dressing mix (i.e. Hidden Valley)
  • 1 1/3 cups milk or buttermilk
  • 1 cup mayonnaise
  • Pico de gallo:
  • 6 medium Roma tomatoes
  • 1 medium purple onion
  • 1 medium jalapeno pepper
  • 1/3 cup chopped fresh cilantro
  • 2 Tbsp lime juice
  • garlic salt and black pepper to taste
  • Salad:
  • 2 12 oz packages frozen Southwestern Corn [i.e. Steamfresh] OR 2 [11 oz] cans Mexi-Corn (drained)
  • 1 15 oz can black beans (drained & rinsed)
  • 2 cups shredded Mexican cheese blend
  • 1 small head iceberg lettuce (shredded)
  • 12 oz bacon (cooked and crumbled)
  • 1/2 cup sour cream [for garnishing the top]

Instruction

  • Prepare cornbread per instructions on package and cool. Divide into thirds.
  • Prepare the dressing using 1 1/3 cup of milk or buttermilk and 1 cup of mayo. Whisk until fully combined, then chill until assembling the salad.
  • Prepare pico de gallo: In a medium size mixing bowl, toss together diced tomatoes, onion, and jalapeno pepper. Add chopped cilantro, lime juice and season with garlic salt and pepper to your taste. Chill until assembling.
  • To assemble:
  • Divide the ingredients into thirds. Layer in this order...shredded lettuce, crumbled cornbread, bacon, corn and black beans, pico de gallo, a drizzle of dressing and shredded cheese. Repeat until all of the ingredients are used.
  • Reserve some pico de gallo, bacon crumbles, and cheese to garnish the top. Dollop plain sour cream on top as a garnish.
  • Refrigerate for several hours, or preferably overnight to allow the flavors to come together before serving.