Raise your hand if you have ever heard of cornbread salad?🙋‍♀️ My local grocery store deli makes it. I probably would not have tried it but my mother in law brought some over one day and after taking a very skeptical bite…I fell in love.💞 It’s just so fun with lots of color and texture and you can be really creative with the ingredients. 

I haven’t made anything extraordinary or posted in a while because life has had me busy with other things such as on-line school and parenting a lovely, busy 3 year old. Sometimes when I get a little free time to myself and I’m not studying or cleaning I just want to veg out in front of the tv. I borrowed the term “veg out” from the movie Pretty Woman but there is usually no veggies involved unless you count potato chips?!?🤷‍♀️🥔🤣

Anyway, making cornbread salad has been on my bucket list for a long time. I took inspiration from the aforementioned deli and a recipe that my Aunt sent me and merged them together for a Southwest version. I cherry-picked the components I like best and left out the ones that are not my fave (pinto beans).

If you’ve read along this far and feel so inclined, please make this recipe and let me know what you think in the comments or if you happen to come up with your own delicious version!👩‍🍳 Cornbread salad is a perfect side to serve with a Sunday meal or even have as a snack when you just want to veg out by yourself. Enjoy! ✌️💜🍴

You will need:  One package of Mexican cornbread mix, a can of yellow corn, package of cherry tomatoes, small bag of shredded cheese, packet of spicy ranch, six slices of bacon 

To prepare:  Bake cornbread according to instructions, cool, crumble and set aside. Fry or bake six pieces of bacon until just crispy, let cool, crumble, set aside. Prepare ranch dressing according to package instructions and chill in the fridge for at least 30 minutes. Slice the cherry tomatoes in half. Drain can of corn. 

Spoon half of the crumbled cornbread on the bottom of a large dish or bowl. Sprinkle half the tomatoes on top, then some corn, half of the shredded cheese, and half of the bacon crumbles. FYI, you don’t have to be exact with everything and can use as much or as little of this or that as you desire.😎

Next, drizzle some of the ranch dressing over the top of the ingredients with a spoon (I like to make a swirly pattern). Repeat the process by layering each remaining ingredient and top with more ranch dressing. I ended up with about half of the dressing left over because I did not want to over saturate the other ingredients. Cover and chill for at least a couple of hours. Then devour 😋

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Tagged as: cooking Cornbread salad Food foodblog lunch ideas

Mood Ring Kitchen

I’m a self teaching home cook and aspiring foodie entrepreneur. I enjoy coming up with creative ways to prepare flavorful food such as snacks, desserts and everything in between. Cooking is a way for me to challenge myself and satisfy curiosities about different ingredients.

The hope is to produce something thoughtful, memorable or every once in a while maybe even wonderful. I enjoy following my “gut” and exploring new recipes that can be comforting, exciting and nourishing. Above all else, I enjoy exploring the emotions surrounding food and writing about those experiences. 😝👩‍🍳👩‍💻