Here’s the secret to an amazing salad: salads can be anything you want them to be. If you want to make a salad based on your favorite meal, go for it! That was the inspiration behind Chili & Cornbread Salad! This layered masterpiece features fluffy, sweet cornbread, spicy chiles, hearty beans, juicy tomatoes and peppers, and crunchy, meaty bacon. Oh, and plenty of cheese, can’t forget that! The result is a rainbow of savory flavor that invokes those cold nights cozied up with a steaming bowl of chili. Chili & Cornbread Salad requires a little patience to get perfect, but it’s perfection you can taste from the first bite to the last!
Ingredients
- 1 (8.5-ounce) package of cornbread/muffin mix
- 1 (4-ounce) can of chopped green chiles, undrained
- 1/8 teaspoon ground cumin
- 1/8 teaspoon dried oregano
- rubbed sage, to taste
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (1-ounce) envelope of ranch salad dressing mix
- 2 (15-ounce) cans of pinto beans, rinsed and drained
- 2 (15.25-ounce) cans of whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup green pepper, chopped
- 1 cup green onions, chopped
- 10 bacon strips, cooked and crumbled
- 2 cups cheddar cheese, shredded
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease an 8-inch square baking pan.
Step 3 –Prepare the cornbread batter according to the package directions.
Step 4 –Stir in the chiles, cumin, oregano, and sage.
Step 5 –Spread the batter into the prepared baking pan.
Step 6 –Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.
Step 7 –Allow the cornbread to cool.
Step 8 –In a small bowl, combine the mayonnaise, sour cream, and ranch mix.
Step 9 –Crumble 1/2 of the cornbread into a 9×13-inch dish.
Step 10 –Layer 1/2 of the pinto beans, 1/2 of the mayo mixture, 1/2 of the corn, 1/2 of the tomatoes, 1/2 of the green pepper, 1/2 of the onions, 1/2 of the bacon, and 1/2 of the cheese.
Step 11 –Repeat the layers.
Step 12 –Cover and refrigerate for at least 2 hours.
Step 13 –Serve chilled.