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Chili Cornbread Salad

48 reviews
Total Time
Prep: 20 min. + chilling Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Kelly Newsom

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on 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

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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.

    • Watch How to Make Chili Cornbread Salad

    Test Kitchen Approved

    Chili Cornbread Salad

    Contest Winner
    48 reviews
    Prep Time 20 min
    Cook Time 20 min
    Yield 15 servings

    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
    Text Ingredients

    Directions

    1. 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.
    2. 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.

    Nutrition Facts

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

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