Bake your favorite cornbread recipe. I highly recommend baking it in a cast iron skillet. (*sometimes, I do a flavored cornbread like cheese & grn chili – depends on my mood.*)

Cut/dice your veggies.

~The lettuce is something I have personally added to the recipe – to make it a one dish meal. (pictured at the bottom.)~

Mix all your dressing ingredients together in a separate bowl. Set aside.

Using a trifle bowl or a clear glass bowl start the layering processes. Using 1/2 of the ingredients for the first layer.

Starting with the cornbread

then 1/2 the pinto beans

1/2 the corn

etc.

after the first layering I then layer 1/2 of the dressing on top of mixture.

Then repeat the layers.

Ending with tomatoes & cheese on top.
Store in fridge for a few hours for flavors to soak through.

Now this is where the lettuce plays a part for me, personally. I place some lettuce on a plate, then top it with a heaping 😉 serving of the cornbread salad.

This has got to be one of my favorite Southern dishes. There’s nothing like the cornbread & beans mixed with fresh garden veggies, placed on top of crisp green lettuce, paired with some sweet ice tea. To me this screams Summer. Hardly any cooking required. Easy for a Summer evening meal or for a weekend picnic.

It stores great & travels great in a cooler. Very often you will find this on the menu at our nest. Luckily, 2 out of 3 of my kids will eat this salad up. So it is almost a win-win meal for us.