Layered Southwestern Cornbread Salad

By Melissa’s Southern Style Kitchen


1 [1.0 oz] package of Spicy Ranch dressing mix
1 1/3 cups milk or buttermilk
1 cup mayonnaise

For the 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

For the salad:
1 [7.5 oz] box cornbread mix plus ingredients to prepare
2 [12 oz] pkgs frozen Southwestern Corn [such as Steamfresh] OR 2 [11 oz] cans Mexi-Corn
1 [15 oz] can black beans drained & rinsed
2 cups shredded Mexican cheese blend
8 oz shredded iceberg lettuce
12 oz. bacon cooked crumbled & cooled
1/2 cup sour cream [for the top]

Layered Southwestern Cornbread Salad 1