Jars o’ cornbread salad recipe

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Pint-size layered cornbread salads will be the star of any barbecue, picnic, or tailgate thanks to their see-through culinary charm, portability, and style.

  • Yield: 6 Servings


  • One 8.5-ounce box cornbread mix
  • One 15-ounce can black beans, rinsed and drained
  • One 15-ounce can whole kernel corn with red and green peppers, drained
  • 6 Roma tomatoes, cut into small dice
  • ½ teaspoon lime zest, plus 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon adobo with cumin seasoning
  • 7 slices bacon, cooked and crumbled
  • 2 cups shredded Mexican cheese blend
  • 1/3 cup finely chopped green onions
  • 2 cups shredded lettuce
  • 1 recipe goodly Ranch dip or one 0.4-ounce envelope buttermilk ranch salad dressing mix, prepared as directed
How to Make It
  1. Make the cornbread according to the package directions. Let it cool and crumble it into a large plastic zip-top storage bag or airtight plastic container. (This can be done a day or two in advance; keep it sealed airtight.)
  2. In a medium bowl, add the black beans, corn with peppers, chopped tomatoes, lime zest, lime juice, and adobo with cumin seasoning; stir to combine. Let the salad marinate about 30 minutes. (This can be made a day or two in advance and kept refrigerated in an airtight container.)
  3. In each of six wide-mouth pint-size glass canning jars, add 1½ to 2 tablespoons cornbread crumbles, 1½ teaspoons bacon, 1 tablespoon cheese blend, 1½ teaspoons green onions, 3 tablespoons seasoned bean salad, a heaping 2 tablespoons lettuce, and 1 tablespoon ranch dip. Slightly press down each layer with the back of a small (¼-cup) measuring cup or a spoon.
  4. Repeat the layers to fill the jars. Cover and refrigerate the salads at least 1 hour, or up to 4 hours, before serving. (If stored longer, the mixture will get mushy.)

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