I made this salad for a potluck recently and it was excellent. You can adapt it to your liking, I changed a few things and will note them. Cornbread does not get soggy!!! If you put this in a pretty glass bowl, you can see all the layers, just gorgeous!!

Southwestern Cornbread Salad

1 Jiffy Mix Cornbread, made according to directions, and cooled, then crumbled
1 envelope Ranch dressing mix, according to directions (I used bottled Ranch)
1 head Romaine lettuce, shredded (next time I think I will add more)
2 large tomatoes, chopped (I tried to remove seeds)
1 can black beans, rinsed and well drained
1 can corn, drained (can use Mexicorn)
8 oz shredded cheddar cheese
6 bacon slices, cooked and crumbled
5 green onions, chopped (I used red onion, about half)

( I added chopped green pepper, I think red and orange would also look pretty.)

Layer half cornbread, lettuce and next 6 ingredients. Spoon half of dressing. Repeat. End with Ranch/cheese/green onion.

Refrigerate at least 1 hour. Just as good the next day.
Shirley in Virginia

http://www.nancyskitchen.com