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Home Recipes Dishes & Beverages Salads

Chili Cornbread Salad

Name: Chili Cornbread Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 15 servings.
Cuisine: North America, Mexican
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 can (4 ounces) chopped green chiles, undrained; 1/8 teaspoon ground cumin; 1/8 teaspoon dried oregano; Pinch rubbed sage; 1 cup mayonnaise; 1 cup 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

48 reviews

Contest Winner

Test Kitchen Approved

Total Time

Prep: 20 min. + chilling Bake: 20 min. + cooling

Makes

15 servings

Updated: Jul. 08, 2023

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

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup 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 cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread 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.

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.

Check out our complete guide to making chili like the pros with recipe and insider tips from Taste of Home's Culinary Director, Sarah Farmer.

Nutrition Facts

1 serving: 383 calories, 24g fat (8g saturated fat), 39mg cholesterol, 839mg sodium, 30g carbohydrate (9g sugars, 5g fiber), 12g protein.

Chili Cornbread Salad

Ingredients

Directions

Nutrition Facts

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