Tex-Mex Cornbread Salad

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Tex-Mex Cornbread Salad (aka Mexican cornbread salad or Mississippi cornbread salad) is a hearty, make-ahead salad recipe with southwestern flavors. It’s the perfect mix of Mexican and Southern foods and makes a great side for any gathering. You can even add a protein for a delicious main meal.

Tex-Mex Cornbread Salad

Tex-Mex Cornbread Salad

Tex-Mex Cornbread Salad is a version on Italian Bread Salad, also called Panzanella Salad, that uses cornbread instead of sourdough or Italian bread.

Traditionally, bread salad was a way to use stale bread and not waste food. Day old or dry bread is ideal for bread salad. You want the bread to be dry so it’ll soak up the dressing. Fresh, soft bread tends to get soggy. This is also true when you use cornbread. You want cornbread to be dry so that it’ll soak up the dressing.

Try my easy Tex-Mex Salad with Boston butt and Dr. Pepper Baked Beans. It’s also great with Enchilada Burger or Tacos Pastor Pork Burger.

veggie and bread in a bowl

There are different ways to put Southwest Cornbread Salad together. You can layer the different ingredients in a clear glass bowl. As well, you can mix all the ingredients together and serve it.

As well, you can either cube the cornbread or crumble it.

Furthermore, you can make cornbread salad with traditional salad ingredients or put a Southwestern or Tex-Mex spin on it like I did.

Southwestern Cornbread Salad

Ingredients and Subs for your cornbread salad

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save the recipe to your personal and private recipe box right here on Call Me PMc. This way you’ll never misplace it.

  • Mayonnaise I prefer Duke’s or Blue Plate
  • Plain Greek yogurt or sour cream
  • Taco seasoning
  • Romaine lettuce chopped or Iceberg (6 to 8 cups)
  • 15 ounces black beans
  • 15 counces whole kernel corn
  • Roma tomatoes. I like Roma tomatoes because they’re not as juicey as big ones. If they’re too juicy they’ll make the cornbread soggy.
  • Green onions thinly sliced. You can use any variety of onion. I prefer mild green onions.
  • Avocado and lemon or lime to squeeze on avocado to prevent browning.
  • 1 box Jiffy cornbread mix + ingredients on box to make cornbread (1 egg, ⅓ cup milk)
  • 1 cup shredded cheese. I used cheddar but you can use your favorite or what you have on hand. As well, if you love cheese, add more.
  • Optional – Crispy jalapenos or fried onions
  • Optional – chicken cooked & chopped
cornbread salad


If you want to make this ahead of time and refrigerate. Leave the avocado and jalapenos out and add them just before serving.

Alternatively, layering the salad is ideal if you need to make it ahead of time. The order of ingredients is important when layering. Add the lettuce to the bottom of your bowl then add the cornbread over it. Add the other ingredients in layers and top with the salad dressing.

I still add the avocado and crispy jalapenos just before serving even when I layer the salad.

Cover you salad and refrigerate until you’re ready to serve it.

vegetable and bread salad
Tex-Mex Cornbread Salad

Tex-Mex Cornbread Salad

A hearty salad made with cornbread, black, beans, corn, and other Southwestern flavors. This makes a great side or main meal.
Author: Paula
5 from 27 votes
Print Pin Rate
Save To Your Recipe Box
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6 servings
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Salad dressing

  • 1 cup mayonnaise I prefer Duke's or Blue Plate
  • ½ cup plain Greek yogurt or sour cream
  • 3 tablespoons taco seasoning


  • 1 head Romaine lettuce chopped or Iceberg (6 to 8 cups)
  • 1 can (15 ounces) black beans
  • 1 can (15 counces) corn
  • 2 medium Roma tomatoes
  • 2 whole green onions thinly sliced
  • 1 medium avocado
  • 1 box Jiffy cornbread mix + ingredients to make (1 egg, ⅓ c milk)
  • 1 cup cheese I used cheddar, shredded
  • 2-3 cups chicken cooked & chopped, optional
  • ¼ cup crispy jalapenos or fried onions, optional
  • ½ medium lemon or lime to squeeze on avocado



  • Stir the mayonnaise, yogurt, and taco seasoning together until smooth and refrigerate. (You can do this early if you want.)


  • Make *Jiffy cornbread according to package directions. Cool and cut into cubes.
  • Rinse and drain black beans. Drain corn.
  • Rinse, drain, and chop the lettuce and green onions.
  • Dice the tomato, you can drain them on a paper towel if you want to remove some of the juice.
  • Cut the avocado into chunks and squeeze lime juice over it. This prevents it from oxidizing (turning brown)
  • Combine the lettuce, black beans, corn, green onions, tomatoes, and cheese in a large bowl. Add the salad dressing, cornbread, and avocado (and chicken if you're adding it) and gently stir together being careful to not break apart the cornbread and avocado too much.
  • Top with crispy jalapenos or spoon into individual bowls and top with crispy jalapenos. Serve.
  • If you want to make this ahead of time and refrigerate. Leave the avocado and jalapenos out and add them just before serving.


crispy jalapenos  
fried onions
*You can make your favorite cornbread recipe if you prefer. Ideally, one 8 or 9-inch skillet of cornbread is a good amount.


Calories: 255kcal | Carbohydrates: 15g | Protein: 19g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 604mg | Potassium: 713mg | Fiber: 6g | Sugar: 7g | Vitamin A: 9634IU | Vitamin C: 12mg | Calcium: 197mg | Iron: 2mg
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5 from 27 votes (27 ratings without comment)

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