Cornbread Salad


  • 6 cornbread muffins, crumbled (preferably made with Cruze Farm buttermilk)
  • 2 cups seasoned pinto beans
  • 2 cups corn kernels
  • 16 oz. spicy Southwest dressing
  • 2 cups multicolored
  • bell peppers, diced
  • 4 chargrilled
  • seasoned chicken breasts, diced
  • ½ cup green onions, diced
  • 2 cups shredded cheddar cheese (preferably Sweetwater Valley sharp cheddar)

To assemble:

  1. Take a 9x13 dish and crumble 3 cornbread muffins as the base.
  2. Layer pinto beans and corn kernels.
  3. Drizzle 8 oz. of Southwest dressing on top.
  4. Next, layer the chicken and bellpeppers.
  5. Crumble remaining 3 cornbread muffins.
  6. Drizzle remaining dressing.
  7. Top with shredded cheese and garnish with green onions.

To serve:

Lay down a bed of fresh, crisp lettuce. Scoop cornbread salad on top and serve

Presented by: Savory & Sweet Truck

Date: 6/3/14


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