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
Test Kitchen Tips
Save time by using prepared corn bread. Just stir the chilies, cumin, oregano and sage into the mayonnaise mixture.
Feeling hot, hot, hot? Add a diced jalapeno pepper or two to the mix.
Check out our complete guide to making chili like the pros with recipe and insider tips from Taste of Home’s Culinary Director, Sarah Farmer.
Watch How to Make Chili Cornbread Salad
Ingredients
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
Directions
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