Classic Cornbread Salad

by Cassandra

Information

Ingredients

1 8.5 oz. package cornbread mix, plus ingredients to make cornbread or homemade cornbread
1 small head iceberg lettuce, chopped into strips or bite-sized pieces
1 14 oz. can black beans, drained and rinsed
8 oz. shredded cheddar cheese
1 cup sour cream
1/2 cup mayonnaise
1 cup tomato salsa
6 slices bacon

Directions

1) Prepare cornbread according to package directions. Toast cornbread (optional).

2) Preheat oven to 400 degrees F. Cut cornbread into 3/4-inch cubes.

3) Spread cornbread cubes out on a baking sheet. Toast until crispy, 4-6 minutes.

4) Layer half of the cornbread cubes in the bottom of a tall glass bowl.

5) Top with half each of the shredded lettuce, black beans and cheddar cheese.

6) Repeat layers. Mix sour cream, mayonnaise and salsa together.

7) Spread over top of the last layer of the cornbread salad. Refrigerate 2-24 hours.

8) Just before serving, fry bacon until crisp. Sprinkle over cornbread salad.

9) Serve cornbread salad as is, and toss at the table.