Layered Southwestern Cornbread
Having a backyard barbecue or going to a potluck? This Layered Southwestern Cornbread Salad can be made in advance and served cold. With the layers of colors and flavors, it’s certain to stand out on the buffet table.
This Cornbread Salad is sure to stand out at a potluck!
If you’re heading to a potluck but you’re sure all the old standbys – potato salad, pasta salad, fruit salad, etc. – will already be represented in abundance, this Layered Cornbread Salad is your new back-pocket recipe.
Like the classic choices, it can still be made in advance and served cold, which is what everybody wants for a party or potluck.
But with the layers of colors and flavors, it’s certain to stand out on the buffet table for all the right reasons.
This recipe is made with fresh, easy-to-find ingredients, and no packaged ranch dressing mix. The bright flavors of chorizo, lime and veggies will have everybody at the party wanting a second scoop!
About this Cornbread Salad Recipe
This salad actually has seven different components, but I was unsure whether I could call it Seven Layer Salad, since many of the layers repeat more than once, creating more like eleven or twelve layers.
But whatever it’s called, make sure you present this salad with a serving spoon long enough to reach all the way to the bottom, so everybody can get a little bit of everything, including crumbled cornbread (if you have extra, try my leftover cornbread breakfast casserole), chorizo, tomatoes, green peppers (buy an extra for a batch of my vegetarian fajitas recipe, too), black beans, creamy lime dressing and cilantro.
A note on the chorizo layer: it’s actually turkey sausage! This stuff is SO flavorful and delicious, I actually bet none of your party guests will know it’s not traditional pork chorizo.
Layered Southwestern Cornbread ingredients
- chorizo – I used turkey chorizo for this, but regular pork chorizo is also great! Make sure you’re using Mexican-style chorizo (the kind that needs to be cooked). Learn more about Mexican vs. Spanish chorizo here.
- sour cream – offers a creamy element that balances the spiciness of the chorizo.
- lime juice – adds a layer of zesty citrus flavor to the creamy layer.
- mayonnaise – contributes richness to the creamy mixture.
- Mexican seasoning – adds a depth of flavor to the creamy layer.
- cornbread – I use two boxes (8.5 ounces each) of cornbread mix, prepared as muffins, to get the crumbled cornbread I need for this salad.
- green pepper – adds a crunchy texture. Any color of bell pepper works!
- tomatoes – I like halved cherry or grape tomatoes here, but you can also chop up a couple of Roma tomatoes.
- black beans – Adds protein and fiber. You can also use pinto beans.
- cilantro – Finishes the salad with a green flourish and bright herby flavor.
How to make Cornbread Salad
- COOK. Cook the sausage according to its package directions.
- MIX. While the sausage is cooking, make the sour cream mixture by whisking together the lime juice, sour cream, mayonnaise and Mexican seasoning.
- START LAYERING. Crumble 3 of the muffins into the bottom of a trifle dish or large glass bowl. Spread half of the chorizo over the cornbread layer, and then dollop the chorizo with half of the sour cream mixture.
- CONTINUE LAYERING. Continue layering in the following order or any order your want: green pepper, 3 crumbled muffins, tomatoes, 3 crumbled muffins, remaining chorizo, remaining sour cream mixture, 3 crumbled muffins, beans and cilantro.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it to your inbox.
Southwestern Cornbread Salad variations
I stopped at seven different ingredient layers, but you’re welcome to add or subtract layers to suit your own taste. I didn’t put any cheese in my salad, but I think sharp Cheddar or Monterey Jack cheese would be nice here.
If you’ve used your last can of black beans to make black bean meatballs, pinto beans would work great in place of black beans (or use a combination like I did in my vegetarian fajitas). I also think that green onions or even finely diced red onions would be a nice addition.
This salad is so flexible that you can honestly add just about anything you want!
Southwestern Cornbread Home Chef Tips
- For an extra kick of flavor, consider serving the salad with a side of salsa or hot sauce.
- Since the salad is layered, the best presentation will be if you build it in a glass trifle dish or large glass bowl. However, you can also assemble it in a regular salad bowl and it will still taste great.
- Build in individual mason jars for a portable option!
How to serve Southwestern Cornbread Salad
You can serve this salad right away after you make it, or you can cover and refrigerate for at least 1 hour or up to 1 day.
I think refrigerating at least 1 hour allows the flavors to meld together and develop a bit, so I prefer to refrigerate it when I can.
How to store this Recipe for Cornbread Salad
Refrigerate any leftover cornbread salad in an airtight container for up to 2 days. The salad may become slightly softer over time.
Southwestern Cornbread Salad
Ingredients
- 1 package turkey chorizo or regular chorizo
- Juice of 1 lime
- ¾ cup sour cream
- ½ cup mayonnaise
- 1 teaspoon Mexican seasoning
- 12 cornbread muffins 2 (8.5 ounce) boxes cornbread mix, prepared
- 1 green pepper diced
- 1 pint cherry tomatoes halved
- 1 can black beans, rinsed and drained 15 ounces
- ½ bunch cilantro leaves picked and stems discarded
Instructions
- Prepare sausage according to package directions.
- Meanwhile, in small bowl, whisk lime juice, sour cream, mayonnaise and Mexican seasoning until smooth.
- Crumble 3 muffins into bottom of 3-quart glass bowl or trifle dish. Spread 1/2 of chorizo over cornbread. Dollop 1/2 of sour cream mixture over chorizo.
- Continue layering in the following order or any order your want: green pepper, 3 crumbled muffins, tomatoes, 3 crumbled muffins, remaining chorizo, remaining sour cream mixture, 3 crumbled muffins, beans and cilantro.
- Serve immediately or cover and refrigerate up to 1 day before serving.
Notes
- For an extra kick of flavor, consider serving the salad with a side of salsa or hot sauce.
- Since the salad is layered, the best presentation will be if you build it in a glass trifle dish or large glass bowl. However, you can also assemble it in a regular salad bowl and it will still taste great.
- Build in individual mason jars for a portable option!
I thoroughly enjoyed this turkey chorizo inspired savory parfait thing. I could see it going over very well at a party for Cinco De Mayo. Wonderful work for Jennie-O.