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

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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


  • 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: 12 servings.
Originally published as Chili Corn Bread Salad in Taste of Home August/September 1999, p27

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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."

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.."

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."

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 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!"

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."

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!"

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!"

Ruthlessma User ID: 2614711 26590
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."

julanleasara User ID: 1119103 70772
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."

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