Chili Cornbread Salad

Chili Cornbread Salad

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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.


★★★★★ 1 vote

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
  • pinch
    ground sage
  • 1 c
  • 1 c
    sour cream
  • 1
    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
  • 10
    bacon strips, cooked & crumbled
  • 2 c
    shredded cheddar cheese

How to Make Chili Cornbread Salad


  1. 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.
  2. 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.

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About Chili Cornbread Salad

Course/Dish: Other Salads

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