Chili Cornbread Salad Recipes

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CHILI CORNBREAD SALAD



Chili Cornbread Salad image

A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. -Kelly Newsom, Jenks, Oklahoma

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 15 servings.

Number Of Ingredients 15

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

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Steps:

  • Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. 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-in. 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.

Nutrition Facts : Calories 383 calories, Fat 24g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 839mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 5g fiber), Protein 12g protein.

CHILI CORNBREAD SALAD



Chili Cornbread Salad image

Make and share this Chili Cornbread Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Breads

Time 3h

Yield 12 serving(s)

Number Of Ingredients 15

1 (8 1/2 ounce) package cornbread mix
1 (4 ounce) can chopped green chilies, undrained
1/8 teaspoon cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 (2/3 ounce) package envelope ranch dressing mix
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
10 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese

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Steps:

  • Prepare corn bread batter according to package directions.
  • Stir in the chilies, cumin, oregano, and sage.
  • Spread in a greased 8-inch square baking dish.
  • Bake at 400 degrees for 20-25 minutes or until tests done; cool.
  • In a small bowl, combine mayo, sour cream and dressing mix; set aside.
  • Crumble half of the cornbread into a 13x9 inch dish.
  • Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
  • Repeat layers (dish will be very full).
  • Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 402.2, Fat 16.8, SaturatedFat 8, Cholesterol 34.7, Sodium 595.2, Carbohydrate 50.2, Fiber 10, Sugar 8.7, Protein 16.2

CHILI CORNBREAD SALAD



Chili Cornbread Salad image

This is a really popular "pot-luck" dish in our area. I have to admit, I only ever eat it if I'm taking it somewhere, but I love this dish.

Provided by Kelly

Categories     < 60 Mins

Time 45m

Yield 12 serving(s)

Number Of Ingredients 14

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

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Steps:

  • Prepare corn bread batter according to package directions.
  • 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.
  • 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.
  • Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
  • Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 541.1, Fat 29.1, SaturatedFat 11.1, Cholesterol 46.5, Sodium 893.8, Carbohydrate 55.8, Fiber 10.2, Sugar 9.3, Protein 18.2

CHILI CORN BREAD SALAD RECIPE



Chili Corn Bread Salad Recipe image

Provided by cndoyle87

Number Of Ingredients 14

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

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Steps:

  • 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.

CORNBREAD SALAD



Cornbread Salad image

A colorful summer salad with great flavor. Whenever I share this dish at a potluck, I am always asked for the recipe.

Provided by PRINCIPALCOLE

Categories     Salad

Time 2h40m

Yield 12

Number Of Ingredients 15

1 (7.5 ounce) package corn bread/muffin mix
1 (4 ounce) can chopped green chilies, undrained
⅛ teaspoon ground cumin
⅛ teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 (1 ounce) package dry Ranch-style dressing mix
10 slices bacon
2 (15.5 ounce) cans pinto beans, drained and rinsed
1 (10 ounce) can whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onion
2 cups shredded Cheddar cheese

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Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.
  • Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.
  • In a small bowl, stir together the mayonnaise, sour cream, and Ranch dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.
  • Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.

Nutrition Facts : Calories 459.7 calories, Carbohydrate 33.3 g, Cholesterol 44.1 mg, Fat 30.7 g, Fiber 4.9 g, Protein 14.5 g, SaturatedFat 10.3 g, Sodium 1255.7 mg, Sugar 4.7 g

CHILI CORNBREAD SALAD



Chili Cornbread Salad image

This recipe came from Taste of Home. It makes a large dish, great for potlucks. I have never taken it anywhere that someone didn't ask for the recipe and the dish is usually empty when I leave. I usually take several copies of the recipes to share. You can make this a day ahead.

Provided by Linda Barker

Categories     Other Salads

Time 40m

Number Of Ingredients 15

1 pkg (8 1/2 oz.) corn bread/muffin mix (jiffy)
1 can(s) chopped green chilies, undrained
1/8 tsp ground cumin
1/8 tsp oregano, dried
pinch ground sage
1 c mayonaise
1 c sour cream
1 envelope ranch salad dressing mix
2 can(s) (15 oz. each) pinto beans, rinsed, drained
2 can(s) (15-14 oz each) whole kernel corn, drained
3 medium tomatoes, chopped
1 c chopped green peppers
1 c chopped green onions
10 bacon strips, cooked & crumbled
2 c shredded cheddar cheese

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Steps:

  • 1. Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano & sage. Spread in a greased 8" square baking pan. Bake at 400 degrees for 20-25 min. or until done. Cool. In a small bowl, combine mayo, sour cream & dressing mix. Set aside.
  • 2. Crumble half of the cornbread into a 13"X9"X2" dish.Layer with half of beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon & cheese. Repeat the layers (dish will be very full). Cover & refrigerate for at least 2 hours.

MEXICAN CORNBREAD SALAD



Mexican Cornbread Salad image

This south-of-the-border cornbread salad is made with Mexican-inspired ingredients and is perfect for any summer barbeque.

Provided by Jose

Categories     Salad

Time 3h10m

Yield 8

Number Of Ingredients 10

1 (8.5 ounce) package dry corn bread mix
1 (4 ounce) can chopped green chile peppers
2 (16 ounce) cans pinto beans, drained
1 (16 ounce) bottle Ranch-style salad dressing
1 green bell pepper, chopped
2 (15.25 ounce) cans whole kernel corn, drained
2 tomatoes, chopped
1 (3 ounce) can bacon bits
8 ounces shredded Cheddar cheese
1 green onions

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Steps:

  • Prepare corn bread mix according to package directions, adding green chiles. Set aside, allow to cool, and crumble.
  • Place half of cornbread in bottom of large bowl. Evenly layer with 1 can of beans, 1 cup salad dressing, 1/2 chopped bell pepper, 1 can corn, 1 chopped tomato, 1/2 jar bacon bits, 1/2 package cheese and 1/2 green onions. Repeat layers in same order using remaining ingredients, beginning with crumbled cornbread.
  • Cover, refrigerate 2 hours and serve chilled.

Nutrition Facts : Calories 719.3 calories, Carbohydrate 57.7 g, Cholesterol 53.7 mg, Fat 46.3 g, Fiber 6.9 g, Protein 22 g, SaturatedFat 12.3 g, Sodium 2257.9 mg, Sugar 10.7 g

CHILI CORN BREAD SALAD



Chili Corn Bread Salad image

This is a delicious salad for anytime of the year. I make mine in trifle bowl..it's so pretty with the layers of color, and mighty tasty.. I figure with summer around the corner this would be a great time to share another great salad recipe. Enjoy! Recipe from my Taste of Home - August/September 1999 issue.

Provided by Cassie *

Categories     Other Side Dishes

Time 40m

Number Of Ingredients 16

1 pkg ( 8-1/2 ounces) corn bread/muffin mix
1 can(s) (4 ounces) chopped green chilies, undrained
1/8 tsp ground cumin
1/8 tsp dried oregano
pinch rubbed sage
1 c (8 ounces) sour cream
1 c mayonnaise
1 pkg ranch salad dressing mix
2 can(s) (15 ounces each) pinto beans, rinsed and drained
2 can(s) (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes,chopped
1 c chopped, green pepper
1 c chopped, green onions
1/2 c black olives, sliced ( optional )
10 - 12 slice bacon, cooked and crumbled
2 c shredded, cheddar cheese

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Steps:

  • 1. Preheat oven to 400 degree F. Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
  • 2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside Crumble half of the corn bread into a 13-in. x 9-in. dish. ( I use a trifle bowl, it will be full ). Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,olives, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
  • 3. This is a very well received salad...guests will love it. Enjoy!

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