Chili-Cornbread Salad Recipe


150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)Want a potluck salad that everyone will love? This is it! When sweet corn is in season, use it instead of the canned corn for even more flavor.

  • Yield: 12 Servings


  • 8½ oz pkg. cornbread muffin mix
  • 4 oz can chopped green chiles
  • 0.12 tsp ground cumin
  • 0.12 tsp dried oregano
  • 0.12 tsp dried oregano
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 oz env. ranch salad dressing mix
  • 15 oz cans pinto beans, drained
  • 15½ oz cans corn, drained
  • 3 tomatoes, chopped
  • 1 cup green pepper, chopped
  • 1 cup onion, chopped
  • 10 slices bacon, crisply cooked and crumbled
  • 2 cup shredded Cheddar cheese
How to Make It
  1. Prepare cornbread mix according to package directions; stir in chiles and seasonings. Spread batter in a greased 8"x8" baking pan. Bake at 400 degrees for 20 to 25 minutes, until center tests done; set aside to cool. In a small bowl, combine mayonnaise, sour cream and ranch dressing mix; set aside.
  2. Crumble half of the cornbread into a lightly greased 13"x9" glass baking pan. Layer with half each of beans, mayonnaise mixture, corn, tomatoes, green pepper, onion, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours.

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