Chili Cornbread Salad

If you get excited when a seven-layer dip shows up at a party, just wait for this chili cornbread salad. It’s like the dip’s fun, slightly unexpected cousin. It takes all those Tex-Mex–inspired layers you love and builds them right on top of a base of green chile–studded cornbread for a hearty, colorful, crowd-pleasing potluck dish.

This layered salad, shared by Taste of Home reader Kelly Newsom of Jenks, Oklahoma, is served cold, and its contrasting flavors and textures are the whole point. Every bite is a mix-and-match scoop of soft cornbread soaking up creamy ranch dressing, crisp veggies, sweet corn, hearty pinto beans and just enough cheddar cheese and smoky bacon to make it downright indulgent.

Ingredients for Chili Cornbread Salad

• Cornbread mix: Boxed cornbread mix is the shortcut that makes this recipe ridiculously easy. Jiffy is the classic, but any one you like will work here.
• Green chiles: Canned diced green chiles get stirred right into the cornbread batter for mild heat and classic southwestern flavor.
• Seasoning: Cumin, oregano and sage are mixed into the cornbread for depth and warmth.
• Creamy dressing: A simple mix of mayonnaise and sour cream gets whisked with a packet of ranch seasoning to make a tangy, zesty dressing that ties all the layers together.
• Pinto beans: Canned beans add hearty texture and filling protein, making this salad feel more like a full-on meal than just a side dish. Rinse and drain your beans well before adding them to the dish.
• Canned corn: Sweet pops of corn make the whole salad taste extra summery—a nice little contrast to the smoky, savory flavors. This recipe calls for canned corn, but fresh or thawed frozen corn also works great.
• Fresh vegetables: Tomato, green bell pepper and sliced green onions bring crunch, freshness and color. Chop these fairly small, so you get a little in every scoop.
• Bacon: Crispy bacon adds smoky flavor and crunchy texture to every bite. Cook it until it’s nice and crisp to help it hold up against the creamy dressing.
• Cheddar cheese: No chili recipe is complete without a generous sprinkle of cheese on top. Sharp cheddar adds little pockets of rich, cheesy flavor to every scoop.

Directions

Step 1: Mix the cornbread batter

Preheat the oven to 400°F. Prepare the cornbread batter according to the package directions. Add the canned green chiles, cumin, oregano and sage, and stir until they’re evenly distributed. Spread the batter into a greased 8-inch square baking pan.

Editor’s Tip: Don’t overmix the batter! Stir the mix-ins just until everything is combined so the cornbread stays tender.

Step 2: Bake the cornbread

Bake the cornbread in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Let the cornbread cool completely before assembling the salad.

Editor’s Tip: Warm cornbread will crumble unevenly and can make the salad a bit gummy, so be sure to let it cool first.

Step 3: Stir together the dressing

In a small bowl, combine the mayonnaise, sour cream and ranch dressing mix. Stir until the dressing is smooth, then set it aside.

Step 4: Build the layered salad

Crumble half of the cooled cornbread into the bottom of a 13×9-inch dish. Top it with half each of the canned beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat the layers once more.

Editor’s Tip: This is a rustic, scoop-and-serve kind of salad, so don’t worry about creating perfect layers here. Just aim for even distribution so every bite gets a little bit of everything.

Step 5: Chill the salad

Cover and refrigerate the salad for at least two hours before serving it to let the flavors meld.

Editor’s Tip: This salad actually gets better as it sits, so don’t be afraid to make it a few hours ahead.

Recipe Variations

• Make it spicy: If your crew craves spicy snacks, toss in a few chopped jalapenos or swap shredded pepper jack cheese for the cheddar. You can also use a can of hot green chiles instead of mild ones for an extra kick.
• Swap the beans: This recipe calls for pinto beans, but black beans or kidney beans work just as well and bring a slightly different color and texture to the layers.
• Lighten it up: Replace the mayo or sour cream with plain Greek yogurt to make the dressing a bit tangier and higher in protein. It’ll still be creamy and delicious—just a bit lighter and fresher.
• Change the cheese: Sharp cheddar is the classic choice with chili, but Colby Jack or Mexican-blend cheese also fit right in with Tex-Mex flavors.
• Turn it into a taco-style salad: Add taco meat and toppings like shredded lettuce, crushed tortilla chips, salsa, diced avocado or sliced black olives for a fun mash-up of taco night and chili cornbread casserole.

How to Store Chili Cornbread Salad

Cover any leftover chili cornbread salad or transfer it to an airtight container, and refrigerate it for up to four days. As the salad sits, the cornbread will soften and absorb some of the creamy dressing, giving it an almost stuffing-like texture.

Can you make chili cornbread salad ahead of time?

Yes! Chili cornbread salad is a great make-ahead potluck recipe. Preparing it ahead of time gives the layers time to meld together, making the flavors even better. You can fully assemble the dish up to one day in advance, covering it tightly and refrigerating it until you’re ready to serve it.

For the freshest texture, prep the components ahead of time and assemble them closer to serving. Bake the cornbread, cook the bacon, chop the vegetables and mix the dressing a day ahead, then layer everything together a few hours before the party or potluck.

Chili Cornbread Salad Tips

Can you use homemade cornbread?

Absolutely! Homemade cornbread works well in this layered salad and adds an even cozier, from-scratch flavor. It also saves you time. For best results, use a sturdier cornbread that holds its shape when cubed. Super-soft or extra-cakey cornbread can crumble too much and turn mushy once the creamy dressing is added. Since prepared cornbread won’t have chilies, cumin, oregano and sage mixed in, stir them into the mayonnaise mixture instead.

Do you serve chili cornbread salad warm or cold?

Chili cornbread salad is traditionally served cold or lightly chilled. Letting it rest in the refrigerator gives the layers time to settle, and allows all the creamy, smoky and cheesy flavors to meld. Chilling is also part of what makes it such a great make-ahead dish for potlucks and parties. That said, some readers love warming it in the oven to give it a cozy casserole twist.

Can you make chili cornbread salad vegetarian?

Absolutely! To make this chili cornbread salad vegetarian, simply leave out the bacon. If you still want that smoky, savory flavor, you can add a little smoked paprika to the dressing or use vegan bacon instead. You can also bulk it up with extra beans, roasted corn, diced avocado or chopped jalapenos for even more flavor and texture.

What can you serve with chili cornbread salad?

Chili cornbread salad fits right in at cookouts, potlucks and backyard barbecues. It pairs well with grilled favorites like barbecue chicken, pulled pork, burgers, hot dogs, ribs and smoked sausage.

Since it’s packed with beans, bacon, cheese and cornbread, it’s hearty enough to stand on its own as a light lunch or casual dinner, too. Add a side of fresh fruit, a simple green salad or a plate of grilled veggies, and you’ve got an easy, vegetarian summer meal. Some readers recommend serving it as a dip with tortilla chips.

Watch How to Make Chili Cornbread Salad

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