Cornbread salad

💡 Chef’s Tips

• Use Day-Old or Slightly Dry Cornbread: Slightly dry cornbread holds its structure much better against the moisture of the veggies and dressing without becoming overly soggy! 🌽
• Drain Veggies Well: Make sure your canned corn and pinto beans are drained thoroughly, and pat your diced tomatoes dry with a paper towel before layering to prevent extra liquid from settling at the bottom of the dish. 🍅
• Optional Add-Ins: Want a spicy kick? Add 1 small diced jalapeño or sub in Pepper Jack cheese for half of the cheddar cheese! 🌶️
• Storage: Store leftover cornbread salad tightly covered in the refrigerator for up to 3 days. ❄️