Chili Corn Bread Salad

Cassie *


This is a delicious salad for anytime of the year. I make mine in trifle's so pretty with the layers of color, and mighty tasty..

I figure with summer around the corner this would be a great time to share another great salad recipe.


Recipe from my Taste of Home - August/September 1999 issue.

★★★★★ 1 vote
12 servings
20 Min
20 Min


1 pkg
( 8-1/2 ounces) corn bread/muffin mix
1 can(s)
(4 ounces) chopped green chilies, undrained
1/8 tsp
ground cumin
1/8 tsp
dried oregano
pinch rubbed sage
1 c
(8 ounces) sour cream
1 c
1 pkg
ranch salad dressing mix
2 can(s)
(15 ounces each) pinto beans, rinsed and drained
2 can(s)
(15-1/4 ounces each) whole kernel corn, drained
3 medium
1 c
chopped, green pepper
1 c
chopped, green onions
1/2 c
black olives, sliced ( optional )
10 - 12 slice
bacon, cooked and crumbled
2 c
shredded, cheddar cheese


1Preheat oven to 400 degree F.

Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan.

Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
2In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside

Crumble half of the corn bread into a 13-in. x 9-in. dish. ( I use a trifle bowl, it will be full ).

Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,olives, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
3This is a very well received salad...guests will love it.


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