This layered Cake Pan Cornbread Salad has layeres of cornbread, bbq ranch dressing, beans, lettuce, tomato, bacon, and green onion!
CAKE PAN CORNBREAD SALAD
This ain't your Momma's cornbread salad! Southern cornbread salad is traditionally served in a big trifle dish with a dressing of mayonnaise and sour cream. We are going to take cornbread salad to the next level today! First of all, I'm layering it in a cake pan. I think this makes it so much easier for family and friends to serve themselves and also so they can take advantage of every layer of the salad. And then I am topping it with a super simple BBQ ranch Dressing.
No trifle dish necessary
I think I am going to start using this idea for any recipe that calls for a trifle dish. I think you can get to all the layers much more easily and it makes for easier serving than a tall and deep trifle dish. Now, it looks pretty in a trifle dish but I think it's much more functional in a cake pan. Also, for me, just adding a sour cream mayonnaise dressing just doesn't cut it in the flavor department. This super simple barbecue ranch dressing takes this salad to a whole other level!
INGREDIENTS NEEDED:
2 (6 oz) packets cornbread mix
ingredients needed to make cornbread according to package
1 (14 oz) can pinto beans, rinsed and drained
1 (14 oz) can corn, drained
3 Roma tomatoes, diced
1 red bell pepper, diced
1 cucumber, chopped
½ red onion, finely diced
1 ½ cups ranch dressing
½ cup barbecue sauce
1 romaine lettuce heart, roughly chopped
2 cups shredded cheddar cheese
1 pound bacon, cooked and crumbled
sliced green onion
HOW TO MAKE THIS LAYERED CORNBREAD SALAD:
Top with a layer of pinto beans, followed by the corn, tomatoes, bell pepper, cucumber, and onion.
In a medium bowl, mix together the ranch dressing and barbecue sauce.
Pour evenly on top of salad.
Cover tightly with plastic wrap. Refrigerate until ready to serve.
Then dig in!
Enjoy!
CAKE PAN CORNBREAD SALAD
Ingredients
- 2 6 oz packets cornbread mix
- 1 14 oz can pinto beans rinsed and drained
- 1 14 oz can corn drained
- 3 Roma tomatoes diced
- 1 red bell pepper diced
- 1 cucumber chopped
- ½ red onion finely diced
- 1 ½ cups ranch dressing
- ½ cup barbecue sauce
- 1 romaine lettuce heart roughly chopped
- 2 cups shredded cheddar cheese
- 1 pound bacon cooked and crumbled
- sliced green onion
Instructions
- Prepare cornbread mixes according to package directions. Let cool and cut into 1" cubes. Layer cornbread on bottom of a 9x13 baking dish.
- Top with a layer of pinto beans, followed by the corn, tomatoes, bell pepper, cucumber, and onion.
- In a medium bowl, mix together the ranch dressing and barbecue sauce.
- Pour evenly on top of salad.
- Top with a layer of romaine lettuce. Note: You may need to gently press down this layer. Then top with cheddar cheese, bacon and green onion.
- Cover tightly with plastic wrap. Refrigerate until ready to serve.
That looks absolutely delicious. I agree that it's pretty in a trifle dish but it's so much easier to get a taste of it all this way. ????
Thanks so much Carlee!
Great idea Brandie ! I was not raised knowing about this salad until I was an adult. I made one once and have to admit it wasn't my favorite. I think your idea of putting it in a cake pan and changing up the dressing is genius! I can't wait to try this YOUR way!
I hope you love it Vickie! We had friends over who had never eaten it before and they really enjoyed it (and I don't mind saying that they are very picky too...LOL) I always feel like if they like it then I did good! 🙂
Looks SO yummy!
Is there another salad dressing that would be as good as the ranch dressing? My family does not care for ranch dressing and this salad sounds so good!
Sondra, once you add the barbecue sauce, it really changes the whole flavor. So they might like it this way! 🙂
I’m using beefsteak tomatoes for mine...less juice and more flavor, but just my opinion.