Chili Corn Bread Salad Recipe
- 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
1 serving: 383 calories, 24g fat (8g saturated fat), 39mg cholesterol, 839mg sodium, 30g carbohydrate (9g sugars, 5g fiber), 12g protein.
Reviews for Chili Corn Bread Salad
"This recipe is great but I cut it in half for our use. It still made two 8 x8 pans. I mix everything together. Did not like the layering as all the flavors don't get mixed together. I also just used ranch dressing from the bottle rather than the packet and the sour cream and mayo. It was a hit, everyone loved it and no leftovers."
"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."
"This recipe just caught my attention and I had to try it. Thanks for sharing, will be a family recipe for sure!"
"I have made this for years, it also tastes really good as a dip with frito scoops!! Love it.."
"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."
"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!"
"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!"
"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."
"A real pain in the arse to make, but you (and everybody else) will love it. It feeds at least 20 people. REALLY BIG!"
"I make this using the Buttery Cornbread recipe from Best of potluck by TOH. I leave out the chili's and other seasonings and cut out just the amount called for in this recipe. I also added a can of black beans and I use 1 package thawed frozen corn instead of canned. This is good stuff! My kids and husband love it. It is even better after a day or two in the fridge and the cornbread never gets soggy."
"I've been making this for years, and it's always a hit. It's week worth the time it takes to make it."
"I have made this many times over the years. It is a huge hit at pot lucks and with my family. The only reason why I don't make it more often is because of the time involved for the prep work."
"I always get rave reviews from my company on this wonderful, hearty salad! And it actually lasts for days in the refrigerator."
"This salad is always a hit no matter where I take it. I highly recommend it."
"My family has been crazy about this salad since I first made it in 2000!"
"I made this recipe again today for another church function. I brought home an empty trifle bowl! Wonderful recipe!"
"Absolutely wonderful! Combination of ingredients blends together perfectly. Handed out copies of recipe!"
"Always a great hit at my work potlucks."
"I recently made this recipe for a church function. I made it in a trifle bowl. It was so pretty and I received many compliments on it. My trifle bowl was empty at the end of the function. I will be making this again."
"I agree this is a great dish for Potlucks. I like to bring it to our Tennis Matches where it is always a hit! Many think it is a dip because a salad usually has Lettuce! Either way it is delicious."
"This is SOO easy and fun to make and I can't forget DELICIOUS!!! I make this all the time for family gatherings and its one of the first things to go! But don't make it to ealry before serving. I made that mistake and it wasn't near as good as it is fresh! You've got to try this! Mmm :D"
"I love love love this dish. I often take it to potlucks or women's socials at the church and get asked for the recipe. It is a little time consuming (for me) with all the chopping, but well worth it."
"This is my favorite dish to take to a potluck. My family requests it every time. It's beautiful and sooo tasty!"
"August/September 1999 issue."
"What issue was this recipe in Taste Of Home"