Chili Cornbread Salad Recipe

Name: Chili Cornbread Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 1/2 ounce) cornbread mix; 1 (4 ounce) can green chilies, chopped; 1/8 teaspoon ground cumin; 1/8 teaspoon dried oregano; 1 cup mayonnaise; 1 cup sour cream; 1 (1/2 ounce) ranch dressing mix; 2 (15 1/4 ounce) cans pinto beans, rinsed and drained; 2 (15 1/4 ounce) cans whole kernel corn, drained; 3 medium tomatoes, chopped; 1 cup chopped green 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) cornbread mix
1 (4 ounce) can green chilies, chopped
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1 cup mayonnaise
1 cup sour cream
1 (1/2 ounce) ranch dressing mix
2 (15 1/4 ounce) cans pinto beans, rinsed and drained
2 (15 1/4 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
10 slices bacon, strips cooked and crumbled
2 cups shredded cheddar cheese

1
Prepare corn bread batter according to package directions.
2
Stir in the the chilies, cumin, and oregano. Spread in a greased 8-in square baking pan. Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
3
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.Crumble half of the corn bread into a 13 x 9 in dish.
4
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
5
Cover and refrigerate for 2 hours.

1339

kcal

Calories

108

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 14 ingredients. The key ingredients include: 1 (8 1/2 ounce) cornbread mix, 1 (4 ounce) can green chilies, chopped, 1/8 teaspoon ground cumin, 1/8 teaspoon dried oregano, and more.

Yes, Chili Cornbread Salad falls under the Soups & Stews 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.

Chili Cornbread Salad

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