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Chili Cornbread Salad

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
    15 servings


  • 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


  • 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.


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    Average Rating:
    • lindaaiello
      Sep 13, 2020

      time consuming chopping , dicing opening cans etc but worth it. Took to a picnic everyone enjoyed. My son in law says its addicting!

    • Susan
      Aug 29, 2020

      This was so good m loved it!

    • momio
      Jul 19, 2020

      We liked this dish. It was different and tasty. I decided it into two 8x8 pans.

    • menkens
      Jul 16, 2020

      I've made this several times with several changes -- BUT, the main one is that I don't layer which saves me a bunch of time. I make my own ranch dressing mix and then put all the veggies & cheese into that mixture and let sit in the refrig overnight. Then before serving break up the cornbread and mix into the veggies and toss well and have bacon on the side for folks to add. Always enjoyed -- depending on who I'm serving it to depends on the amount of seasoning I put into the cornbread. Making for my meals-on-wheels folks on Saturday, one more time! Enjoy!

    • gremaux
      May 20, 2020


    • rebekahgibbs
      Apr 26, 2020

      Love, love, love this recipe. Have made it countless times. I always get requests for the recipe. I use a red, yellow or orange pepper instead of green. When layering the mayo mixture, I use small dollops to ensure you get some in every bite. Highly recommend.

    • Ruthlessma
      Dec 25, 2019

      IF you have any leftovers, this dish keeps well in the refrigerator. Variation - place individual serving in microwave for a hot salad treat.

    • Julie
      Dec 8, 2019

      Everybody loves this salad, I even use it occasionally as the main dish at dinner. It has all my favorite things, beans, cornbread, cheese, peppers, onions, and tomatoes! How could you go wrong with all that goodness in one place? It is way better than 7 layer dip, yes it is true! Everyone whom I have served it to has initially been a little skeptical, but once they tried it, they loved it; even my picky, meat eater boys. The only things I do differently are, I sometimes use black beans instead of pintos, and I never use the muffin mix. I have ground my own wheat and corn at home for years, so I just grind a cup of corn and a cup of wheat, mix them with salt, baking powder, oil, and buttermilk and bake. The flavor is so much more intense than that stale muffin or cornmeal mix you buy. Once you've had cornbread from fresh ground grains you would be content to live on that and nothing else . . . well, maybe only if you were raised in the South!

    • Rita
      Sep 26, 2019

      I made this for my Bunco party and it was a HUGE hit! I'd never heard of it before, so was a bit nervous of what the end result would be. To start off, I didn't start making this until 4 pm with a 6:30 start for the party. I baked the cornbread as per the recipe and then got distracted with various other activities to get ready for the party. I honestly sprinkled the top layer of cheese on when my first guest arrived at 5:50. There was no refrigerating and certainly not a 2 hour wait before eating. IT WAS AMAZING!!! It was so good, in fact, that I can assure you that, while I will give myself a little bit more time to prepare to avoid the stress, I doubt I will refrigerate it. I loved the coolness and texture. I don't think I'd like it COLD. This will be a go-to recipe for years to come!

    • Dee
      Jul 7, 2019

      I have a question? Does the cornbread get soggy? TY