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Chili Corn Bread Salad


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  • 1 pkg. (8-1/2 oz.) corn bread/muffin mix
  • 1 can (4 oz.) chopped green chilies, undrained
  • 1/8 tsp. ground cumin
  • 1/8 tsp. dried oregano pinch rubbed sage
  • 1 c. mayonnaise
  • 1 c. (8 oz.) sour cream
  • 1 envelope ranch salad dressing mix
  • 2 cans (15 oz. each) pinto beans, rinsed and drained
  • 2 cans (15-1/4 oz. each) whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 c. chopped green pepper
  • 1 c. chopped green onions
  • 10 bacon strips, cooked and crumbled
  • 2 c. (8 oz.) shredded cheddar cheese


Servings 12


Step 1

Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13 x 9 x 2 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.

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