Cornbread & Sausage Salad with Southwestern Dressing

Prep 30 min
Total Time 1 hr 5 min
Servings 6


1 package Krusteaz Honey Cornbread & Muffin Mix

2/3 cup milk

1/3 cup vegetable oil

1 egg

1 cup cherry tomatoes, cut in half

1 ripe avocado, diced

1 small red onion, finely sliced

1/2 cup chopped fresh cilantro

1 lb pre-cooked chicken and apple sausage, grilled and sliced

Southwestern-flavored or ranch salad dressing, to taste

  1. // Preheat oven to 400°F. Lightly grease 13x9x2-inch pan.
  2. // In medium bowl, blend together Krusteaz Honey Cornbread & Muffin Mix, milk, oil and egg until moistened. Spoon batter into prepared pan.
  3. // Bake 18-22 minutes or until light golden brown. Cool. Cut cornbread into 3/4-inch cubes and place on ungreased baking sheet. Bake at 350°F 14-16 minutes or until golden brown.
  4. // In large bowl, place tomatoes, avocado, onion, cilantro and sliced sausage. Toss with salad dressing. Add toasted cornbread cubes; toss gently and serve.