Mimi’s Mexican Cornbread Salad Recipe: Zesty Corn & Tomato

Mexican Cornbread Salad is a flavorful layered salad that combines buttermilk cornbread, beans, tomatoes, bacon, avocado and cheese for a satisfying, crowd-pleasing dish.

Cornbread has a comforting, slightly sweet crumb that works beautifully in this layered salad. This version is a cherished family recipe passed down from my sister Mimi, and it’s one of those dishes that always disappears quickly at potlucks, cookouts, and family dinners. The combination of tender cornbread, crisp lettuce, hearty beans, bright tomatoes with chile, crunchy bacon, rich avocado and sharp Cheddar creates an appealing contrast of textures and flavors in every spoonful.

A quick note about the name: Mimi is my sister’s family nickname. The recipe has been called Mimi’s for years, and it’s how everyone recognizes it now. Her approach takes a classic Southern buttermilk cornbread and turns it into a layered, slightly spicy salad that’s both easy to assemble and delicious chilled after a night in the refrigerator.

This salad is versatile. Serve it as a hearty lunch on its own or alongside grilled chicken, steak, or fish for a complete meal. It also makes an attractive and flavorful side dish for gatherings. While it’s tempting to dig in as soon as it’s layered, the flavors really benefit from resting. Covered and chilled overnight, the ingredients meld and the cornbread soaks up the tomato juices and dressing for an even more cohesive taste.

Below is Mimi’s Mexican Cornbread Salad recipe presented clearly for home cooks. It’s optimized for search and structured so you can follow the ingredients and instructions easily. This recipe yields about 8 servings and is simple to scale up for larger groups.

Mimi’s Mexican Cornbread Salad Recipe

Robyn Stone

A hearty layered salad of Southern buttermilk cornbread, black beans, diced tomatoes with green chiles, bacon, Cheddar cheese, avocado and crisp lettuce. Serve chilled or at room temperature.

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8

Ingredients

• 1/2 pan Southern buttermilk cornbread, 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, for serving

Instructions

1. Crumble half of the cooled cornbread into the bottom of a large glass bowl, trifle dish or other deep serving dish to create the first layer.
2. Top the cornbread with half of the chopped lettuce in an even layer.
3. Add half of the black beans evenly over the lettuce, then half of the drained diced tomatoes with green chiles.
4. Sprinkle half of the diced bacon and half of the grated Cheddar cheese across the layered ingredients.
5. Distribute half of the diced avocado over the top and spoon 1 tablespoon of the lime juice onto the avocados to help prevent browning.
6. Repeat all layers with the remaining ingredients: crumbled cornbread, lettuce, black beans, tomatoes, bacon, cheese and avocado. Drizzle the remaining tablespoon of lime juice over the final avocado layer.
7. Finish by adding dollops of sour cream on top or serve sour cream on the side, if desired. Cover and refrigerate for at least an hour before serving; overnight chilling helps the flavors meld and improves texture.

Nutrition (per serving, approximate)

Calories: 372 kcal • Carbohydrates: 28 g • Protein: 13 g • Fat: 23 g • Fiber: 6 g

Nutrition information is an approximation and will vary based on exact ingredients and portion sizes.

Tips & Serving Suggestions

• For best texture, bake the cornbread the day before and allow it to cool completely before crumbling into the salad.
• Customize heat by choosing mild or hot diced tomatoes with green chiles, or add a splash of hot sauce for extra kick.
• Substitute romaine or mixed greens for the iceberg if you prefer more leafy texture.
• This salad keeps well covered in the refrigerator for up to two days; note that avocado color and texture may change over time.
• To make it vegetarian, omit the bacon and add extra roasted corn or grilled peppers for smoky flavor.

Save this recipe

Make this Mexican Cornbread Salad ahead of time for relaxed entertaining. It’s a great choice when you need a bold, easy side or a filling, flavorful lunch.

Enjoy!
Robyn xo