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Chili Corn Bread Salad

 Chili Corn Bread Salad
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
12 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling


  • 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 (8 ounces) shredded cheddar cheese


  • 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 13-in. x 9-in. dish.
  • Layer with half of the beans, mayonnaise mixture, corn, tomatoes,
  • green pepper, onions, bacon and cheese. Repeat layers (dish will be

2 of 2

Chili Corn Bread Salad (continued)

Directions (continued)

  • very full). Cover and refrigerate for 2 hours. Yield: 12 servings.