Stir-Ins & Recipes

Making homemade bread and rolls with Simply Homemade® couldn’t be easier.

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Southwestern Salad with Cornbread Croutons

Quick Facts

Yield: 8 servings
Prep Time: 45 minutes
Bake Time: 18 to 22 minutes + 15 minutes


  • 1 package Fleischmann's® Simply Homemade® Cornbread Baking Mix
  • 2/3 cup milk
  • 1/3 cup butter OR margarine, melted
  • 1 egg
  • 1/2 medium red onion, thinly sliced
  • 1 cup grape tomatoes, halved
  • 1 avocado, diced
  • 1 cup prepared ranch dressing
  • 1/2 teaspoon chipotle chile
  • 1/4 teaspoon ground cumin seed
  • 1/2 lettuce head, shredded
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1/2 cup chopped black olives
  • 12 slices bacon, cooked and chopped
  • 1 cup shredded sharp cheddar cheese


Preheat oven to 375ºF.  Prepare cornbread according to package directions.  Spread batter into 13 x 9-inch pan that has been sprayed with cooking spray.    Bake for 18 to 22 minutes or until light golden brown.  Cool completely. 

Cut cornbread into 3/4-inch cubes and spread on ungreased baking sheet.  Bake at 350ºF for 15 minutes or until light golden brown.  Cool completely.

Combine onion, tomatoes and avocado in a small bowl.  Combine ranch dressing, chipotle and cumin in a second small bowl; mix well.

Using a large glass bowl, layer half of the lettuce, onion mixture, black beans, olives, bacon, cheese and corn bread cubes.  Drizzle with 1/2 cup dressing.  Repeat layers.  Serve immediately.