My Kid's Favorite Cornbread Salad

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“This is an adapted recipe from Southern Living. It was adapted to suit the taste buds of children.”

Ingredients Nutrition

  • 1 (8 1/2 ounce) package Jiffy cornbread mix
  • 1 egg
  • 13 cup milk
  • 1 (1 ounce) envelope buttermilk ranch salad dressing mix
  • 1 cup skim milk
  • 1 cup light mayonnaise
  • 1 small head romaine lettuce, chopped
  • 2 large tomatoes, chopped
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, with red and green peppers, drained
  • 1 (8 ounce) package four-cheese Mexican blend cheese


  1. Combine 1st three ingredients and make cornbread according to package directions. Hint-I only use 2/3 of the baked cornbread for this recipe.
  2. Allow cornbread to cool, then crumble and set aside.
  3. Combine next three ingredients to prepare salad dressing according to package directions, then set aside.
  4. Layer a large glass trifle bowl with half each of cornbread, lettuce, tomatoes, beans, corn, cheese and ranch dressing.
  5. Repeat layers with remaining ingredients finishing with the dressing on top.
  6. Cover and chill at least 2 hours.

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