Mexican Cornbread Salad makes a delicious layered salad recipe using buttermilk cornbread, beans, tomatoes, and so much more!

Mexican Cornbread Salad makes a delicious layered salad recipe using buttermilk cornbread, beans, tomatoes, and so much more! //

There’s just something about cornbread that I can’t resist and in this salad, it definitely shines! It is my sister’s recipe and one that I absolutely love. I am so glad she’s sharing the recipe with you all (and with me!).

In case you may be confused by the name of the recipe, my sister’s nickname in our family is Mimi. It wasn’t always her nickname. Growing up, my Grandfather called her Wendy Bill for some unknown reason and that stuck for as long as I can remember. Then, when Sam was not even two yet, he climbed up in her lap and called her Mimi. That’s all it took. She’s been Mimi ever since and he continues to have her wrapped around his little finger.

Her salad is a fun spin on the traditional cornbread salad that you’ve probably all heard of or enjoyed at countless cookouts and reunions throughout the years. Wendy’s begins with traditional Southern buttermilk cornbread and then she sets it apart with spicy layer after layer.

Mexican Cornbread Salad makes a delicious layered salad recipe using cornbread, beans, tomatoes, and so much more! //

It is delicious as a filling salad for lunch or as a side dish. Sometimes, we can hardly wait until all the layers are made before we’re ready to dig in, but it is fabulous to allow it to sit covered in the refrigerator overnight as all the flavors just continue to meld together and get better and better.

Here’s Mimi’s Mexican Cornbread Salad recipe. I think you’ll love it as much as we do!

Mimi’s Mexican Cornbread Salad Recipe

5 from 2 votes
Mexican Cornbread Salad makes a delicious layered salad recipe using buttermilk cornbread, beans, tomatoes, and so much more!
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8


  • 1/2 pan Southern Buttermilk Cornbread Recipe, baked and cooled
  • 1/2 head iceberg lettuce, chopped
  • 1 (26.5-ounce) can black beans, drained and rinsed well
  • 3 (10-ounce) cans diced tomatoes with green chiles, , drained well
  • 6-8 slices cooked bacon, diced
  • 1 1/2 cups grated Cheddar cheese
  • 2 avocados, diced
  • 2 tablespoons lime juice, divided
  • Sour cream, optional


  • Crumble and layer half of the cornbread in the bottom of a large glass bowl or trifle dish. Next, add half of each in layers: lettuce, black beans, diced tomatoes, bacon, cheese, and avocados. Sprinkle 1 tablespoon of lime juice on top of avocados to prevent from browning. Repeat layers and top final salad with remaining tablespoon of lime juice. Top or serve with sour cream, if desired.


Calories: 372kcal | Carbohydrates: 28g | Protein: 13g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 297mg | Potassium: 471mg | Fiber: 6g | Sugar: 3g | Vitamin A: 546IU | Vitamin C: 7mg | Calcium: 207mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    The recipe is brilliant Robyn.You have decorated it so well.Nice photography too.And this Mexican cornbread salad recipe looks very easy to make.Thanks for sharing this one πŸ™‚

    1. This salad uses my buttermilk cornbread recipe. You’ll just hover over buttermilk cornbread on the recipe card and then click to go over to that recipe.

  2. This recipe sounds delish. My ? is…..does the cornbread get real mushy, especially if it sits in the fridge to chill?

  3. 5 stars
    What an interesting salad! It’s like a 7-layered dip but better. Will certainly keep it in mind. Thank you so much for sharing!