Chili Corn Bread Salad Recipe

5 29 35
Chili Corn Bread Salad Recipe
Chili Corn Bread Salad Recipe photo by Taste of Home
Publisher Photo

Chili Corn Bread Salad Recipe

Read Reviews
5 29 35
Publisher Photo
A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 20 min. + cooling

Ingredients

  • 1 package (8-1/2 ounces) corn bread/muffin mix
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon dried oregano
  • Pinch rubbed sage
  • 1 cup mayonnaise
  • 1 cup (8 ounces) sour cream
  • 1 envelope ranch salad dressing mix
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 cup chopped green pepper
  • 1 cup chopped green onions
  • 10 bacon strips, cooked and crumbled
  • 2 cups shredded cheddar cheese

Directions

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 at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 15 servings.

Test Kitchen Tips
  • Save time by using prepared corn bread. Just stir the chilies, cumin, oregano and sage into the mayonnaise mixture.
  • Feeling hot, hot hot? Add a diced jalapeno pepper or two to the mix.
  • Originally published as Chili Corn Bread Salad in Taste of Home August/September 1999, p27

    Nutritional Facts

    1 serving: 383 calories, 24g fat (8g saturated fat), 39mg cholesterol, 839mg sodium, 30g carbohydrate (9g sugars, 5g fiber), 12g protein.

    • 1 package (8-1/2 ounces) corn bread/muffin mix
    • 1 can (4 ounces) chopped green chilies, undrained
    • 1/8 teaspoon ground cumin
    • 1/8 teaspoon dried oregano
    • Pinch rubbed sage
    • 1 cup mayonnaise
    • 1 cup (8 ounces) sour cream
    • 1 envelope ranch salad dressing mix
    • 2 cans (15 ounces each) pinto beans, rinsed and drained
    • 2 cans (15-1/4 ounces each) whole kernel corn, drained
    • 3 medium tomatoes, chopped
    • 1 cup chopped green pepper
    • 1 cup chopped green onions
    • 10 bacon strips, cooked and crumbled
    • 2 cups shredded cheddar cheese
    1. 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 at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
    2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Yield: 15 servings.

    Test Kitchen Tips
  • Save time by using prepared corn bread. Just stir the chilies, cumin, oregano and sage into the mayonnaise mixture.
  • Feeling hot, hot hot? Add a diced jalapeno pepper or two to the mix.
  • Originally published as Chili Corn Bread Salad in Taste of Home August/September 1999, p27

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    Reviews forChili Corn Bread Salad

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    MY REVIEW
    texasczech User ID: 6396218 264876
    Reviewed Apr. 19, 2017

    "This is very, very good. I'm only feeding a family of four so I used just 1 can of pinto beans and 1 can of shoepeg corn. Also, I cut down the green pepper and green onion to 1/4 cup each and sauteed them together for a couple of minutes. One family member won't eat mayo so I subbed plain greek yogurt and it tasted great. This dish tastes even better after being refrigerated for 24 hrs."

    MY REVIEW
    KimberlyRL User ID: 4851499 263887
    Reviewed Mar. 25, 2017

    "This recipe just caught my attention and I had to try it. Thanks for sharing, will be a family recipe for sure!"

    MY REVIEW
    cindyames User ID: 8604696 262018
    Reviewed Mar. 3, 2017

    "Took this dish to our church potluck, thinking I would have leftovers, had nothing to take home. I don't like green chili's, so I subbed jalape?os instead."

    MY REVIEW
    Vanessa User ID: 8992294 258400
    Reviewed Dec. 20, 2016

    "I have made this for years, it also tastes really good as a dip with frito scoops!! Love it.."

    MY REVIEW
    gardenerbowler User ID: 728617 258317
    Reviewed Dec. 18, 2016

    "Decided to make this dish but never looked at the number of servings, until I was halfway through it. I like all the ingredients, so I thought why not. It definitely is good. Will be making it again for a large gathering.I did heat up the second plate and that was delicious as well as the cold one. I can see why people come home with empty bowls. Have never heard of it before now. Will be putting it with my other recipes to keep for future use."

    MY REVIEW
    christmastreegal User ID: 2258158 257914
    Reviewed Dec. 10, 2016

    "I typically am not a fan of Cornbread salad but when I saw the ingredients in this recipe I knew I had to try it. My Sunday School class were the recipients of it and they loved it as I did! Many requested the recipe so I know it will be a keeper!"

    MY REVIEW
    kennedy22@hotmail.com User ID: 5774466 257719
    Reviewed Dec. 5, 2016

    "I have to agree with all the other reviews.... absolutely delicious!!! Adding this to the recipe album..... only change I made was to use black beans instead of the pinto.... personal preference thanks for sharing!"

    MY REVIEW
    rbies User ID: 2621390 226604
    Reviewed May. 19, 2015

    "I've made this for years. My family of 4 boys grew up eating it, and still love it today. It's a great summertime dish or for anytime. I can't leave it alone! Worth the prep time."

    MY REVIEW
    rstknasel User ID: 1492587 224028
    Reviewed Apr. 2, 2015

    "A real pain in the arse to make, but you (and everybody else) will love it. It feeds at least 20 people. REALLY BIG!"

    MY REVIEW
    SwtTooth16 User ID: 7182649 216589
    Reviewed Jan. 1, 2015

    "I picked this recipe to make for a potluck and had to rely on my husband to prepare it. It was easy enough for him to put together AND was a real crowd pleaser. It tasted delicious and looked pretty in my serving dish as well. I will definitely be making this again!"

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