Chile Cornbread Salad Recipe

Name: Chile Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 1/2 ounce) package cornbread mix; 1 (4 ounce) canchopped green chilies, undrained; ⅛ teaspoon ground cumin; ⅛ teaspoon dried oregano; 1 pinch rubbed sage; 1 cup mayonnaise (Hellman's or Best Foods); 1 (8 ounce) carton sour cream; 1 (1 5/8 ounce) envelope dry ranch dressing mix; 2 (15 1/2 ounce) cans pinto beans, drain & rinse; 2 (15 1/2 ounce) cans whole kernel corn, drained; 3 medium tomatoes, chopped; 1 cup chopped green bell pepper; 1 cup chopped green onion; 10 slices bacon, strips cooked and crumbled; 2 cups shredded cheddar cheese

Servings: persons

1 (8 1/2 ounce) package cornbread mix
1 (4 ounce) canchopped green chilies, undrained
⅛ teaspoon ground cumin
⅛ teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise (Hellman's or Best Foods)
1 (8 ounce) carton sour cream
1 (1 5/8 ounce) envelope dry ranch dressing mix
2 (15 1/2 ounce) cans pinto beans, drain & rinse
2 (15 1/2 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
10 slices bacon, strips cooked and crumbled
2 cups shredded cheddar cheese

1
Preheat oven to 400 degrees.
2
Prepare cornbread as package directions.
3
Stir in chiles, cumin, oregano and sage.
4
Spread in greased 8 inch square pan.
5
Bake 20-25 minutes until toothpick is clean.
6
Cool completely.
7
In small bowl, combine mayonnaise, sour cream and dressing mix, set aside.
8
Crumble half of the cornbread into a 9x13 dish.
9
Layer with half the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
10
Repeat layers.
11
Cover and refrigerate for 2 hours before serving.

1272

kcal

Calories

101

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (8 1/2 ounce) package cornbread mix, 1 (4 ounce) canchopped green chilies, undrained, ⅛ teaspoon ground cumin, ⅛ teaspoon dried oregano, and more.

Yes, Chile Cornbread Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chile Cornbread Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions