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Chili Corn Bread Salad

I’ve been looking for a way to share recipes for some time now and finally think I’ve got it figured out. So, here’s my first recipe that I think you all will love.  I have made this a few times now and it has been a hit every time.

Recipe: Chili Corn Brean Salad

Summary: Easy to make and extremely delicious salad. This will be a hit at any potluck!


  1. 1 (8 1/2 ounce) package corn muffin mix
  2. 1 (4 ounce) can chopped green chilies, undrained
  3. 1/8 teaspoon cumin
  4. 1/8 teaspoon dried oregano
  5. Pinch of rubbed sage
  6. 1 cup mayonnaise
  7. 1 cup sour cream
  8. 1 envelope ranch dressing mix
  9. 2 (15 ounce each) cans pinto beans, rinsed and drained
  10. 2 (15 1/4 ounce each) cans whole kernel corn, drained
  11. 3 medium tomatoes, chopped
  12. 1 cup chopped green pepper
  13. 1 cup chopped green onions
  14. 10 strips bacon, cooked and crumbled
  15. 2 cups shredded cheddar cheese


  1. Heat oven to 400.
  2. Prepare corn bread batter per instructions on package.
  3. Stir in the chilies, cumin, oregano and sage.
  4. Spread into 8×8 greased baking pan.
  5. Bake for 20-25 minutes (or until an toothpick inserted in the center comes out clean); cool.
  6. Mix mayonnaise, sour cream and dressing mix; set aside.
  7. Crumble half the corn bread into a 13x9x2 dish.
  8. Layer with half the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon, and cheese.
  9. Repeat layer.
  10. Cover and refrigerate for 2 hours.

CulinaryTradition: USA (Southwestern)

My rating: 5.0 stars

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