Chili Corn Bread Salad Recipe

5 35 41
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 35 41
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 in 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 in 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
    Rita User ID: 9243481 272637
    Reviewed Sep. 4, 2017

    "This was one of our new favorite dishes. I made it exactly as instructed and it was delicious. Next time I might make a little extra of the sour cream mixture or have a jar of salsa along side. It was just a little dry but the cornbread really made this dish special."

    MY REVIEW
    alfoa User ID: 2078080 272543
    Reviewed Sep. 2, 2017

    "Did not use the bacon in order to make it vegetarian. Received rave reviews. A good option for potlucks."

    MY REVIEW
    [email protected] User ID: 4589016 272028
    Reviewed Aug. 20, 2017

    "Excellent!!! Followed the recipe exactly, would not change a thing. The whole family loved it, will be making again and again."

    MY REVIEW
    Cathy12345 User ID: 3705938 271980
    Reviewed Aug. 19, 2017

    "This sounds like something my family would like. I will try this when I get home."

    MY REVIEW
    603linda User ID: 819056 270165
    Reviewed Jul. 31, 2017

    "I made for a church potluck and got many recipe requests. This is delicious."

    MY REVIEW
    bshowalter User ID: 344920 268056
    Reviewed Jun. 17, 2017

    "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."

    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.."

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