Chili Cornbread Salad Recipe

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Chili Cornbread Salad

Linda Barker


This recipe came from Taste of Home. It makes a large dish, great for potlucks. I have never taken it anywhere that someone didn't ask for the recipe and the dish is usually empty when I leave. I usually take several copies of the recipes to share. You can make this a day ahead.

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40 Min


1 pkg
(8 1/2 oz.) corn bread/muffin mix (jiffy)
1 can(s)
chopped green chilies, undrained
1/8 tsp
ground cumin
1/8 tsp
oregano, dried
ground sage
1 c
1 c
sour cream
envelope ranch salad dressing mix
2 can(s)
(15 oz. each) pinto beans, rinsed, drained
2 can(s)
(15-14 oz each) whole kernel corn, drained
3 medium
tomatoes, chopped
1 c
chopped green peppers
1 c
chopped green onions
bacon strips, cooked & crumbled
2 c
shredded cheddar cheese

Directions Step-By-Step

Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano & sage. Spread in a greased 8" square baking pan. Bake at 400 degrees for 20-25 min. or until done. Cool. In a small bowl, combine mayo, sour cream & dressing mix. Set aside.
Crumble half of the cornbread into a 13"X9"X2" dish.Layer with half of beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon & cheese. Repeat the layers (dish will be very full). Cover & refrigerate for at least 2 hours.

About this Recipe

Course/Dish: Other Salads