Chili Cornbread Salad
Published: Friday, September 4, 2026
8½ oz. box cornbread/muffin mix
4 oz. can chopped green chiles, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Pinch rubbed sage
1 c. mayonnaise
1 c. sour cream
1 envelope ranch salad dressing mix
2 (15 oz.) cans pinto beans, rinsed and drained
2 (15¼ oz.) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onion
10 bacon strips, cooked and crumbled
2 c. shredded Cheddar cheese
Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8" square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9 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. —15 servings.
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