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Chili Corn Bread Salad Recipe
Chili Corn Bread Salad Recipe photo by Taste of Home

Chili Corn Bread Salad Recipe

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
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
MAKES: 12 servings

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 (8 ounces) shredded cheddar cheese

Directions

  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 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 very full). Cover and refrigerate for 2 hours. Yield: 12 servings.
Originally published as Chili Corn Bread Salad in Taste of Home August/September 1999, p27

Reviews for Chili Corn Bread Salad

AVERAGE RATING
   (25)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 17, 2014

Everyone loves this dish. I add 1/2 lb. cooked grnd beef + 1/2 lb. cooked pork sausage to the bacon layer. Try warming your serving in the microwave for about 30 seconds & you'll eat even more of it.

MY REVIEW
Reviewed Jan. 3, 2014

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.

MY REVIEW
Reviewed Nov. 15, 2013

I've been making this for years, and it's always a hit. It's week worth the time it takes to make it.

MY REVIEW
Reviewed May. 28, 2013

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.

MY REVIEW
Reviewed Jan. 20, 2013

I always get rave reviews from my company on this wonderful, hearty salad! And it actually lasts for days in the refrigerator.

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