Chile Cornbread Salad

READY IN: 55mins
Recipe by YaYa1689

I got this recipe out of Taste Of Home. It is delicious!

Top Review by Sydney Mike

With one exception, this recipe was made as indicated ~ I cut the bacon back to 6 slices, but that's personal preference showing through! I also made 2 salads, each in an 8:x8" pan, because I was taking one of them over to a neighbor couple! Oh, yes, I also used a sharp cheddar! Anyway, this salad was well-received all around! I think you have a winner here! Thanks for sharing! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Prepare cornbread as package directions.
  3. Stir in chiles, cumin, oregano and sage.
  4. Spread in greased 8 inch square pan.
  5. Bake 20-25 minutes until toothpick is clean.
  6. Cool completely.
  7. In small bowl, combine mayonnaise, sour cream and dressing mix, set aside.
  8. Crumble half of the cornbread into a 9x13 dish.
  9. Layer with half the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
  10. Repeat layers.
  11. Cover and refrigerate for 2 hours before serving.

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