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

TEST KITCHEN APPROVED

49 Reviews

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

By Taste Of Home Editorial Team

Recipe by Kelly Newsom, Jenks, Oklahoma

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

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

49 Reviews Add your review

Yield:15 servings

Prep:20 min

Cook:20 min

Save Saved Saving email print

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

Shop Recipe

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.