Chile Cornbread Salad
Dive into bold Southwestern flavors with this vibrant Chile Cornbread Salad, a stunning layered dish that's sure to be the star of any gathering! This visually appealing trifle combines the sweet, crumbly texture of cornbread infused with green chiles, the smoky richness of crispy bacon, and the fresh crunch of colorful veggies like bell peppers, cherry tomatoes, and red onion. Balanced by creamy layers of ranch and sour cream dressing and topped off with sharp cheddar cheese, every bite is a delightful medley of textures and tastes. Perfect for potlucks, barbecues, or family dinners, this make-ahead salad not only tastes incredible but also showcases its gorgeous layers when served in a clear dish. Easy to prepare and bursting with flavor, this recipe is a must-try for fans of hearty, crowd-pleasing salads!
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Recipe Information
Ingredients
- 1 box (around 8.5 ounces) cornbread mix
- 0.75 cup milk
- 1 large eggs
- 4 ounces canned green chiles, diced
- 6 slices bacon, cooked and crumbled
- 15 ounces canned pinto beans, drained and rinsed
- 15 ounces canned corn, drained
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 0.5 medium red onion, finely diced
- 1.5 cups cherry tomatoes, halved
- 1.5 cups sharp cheddar cheese, shredded
- 1 cup ranch dressing
- 0.5 cup sour cream
- 0.25 cup cilantro, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C) and grease a 9-inch square baking dish or similar-sized pan.
Prepare the cornbread mix according to the package instructions, substituting the provided milk and egg measurements with 0.75 cup of milk and 1 large egg. Stir in the diced green chiles for added flavor.
Pour the cornbread batter into the prepared baking dish and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow it to completely cool.
Once the cornbread has cooled, cut it into 1-inch cubes and set aside.
In a large mixing bowl, combine the ranch dressing and sour cream to make a creamy dressing. Set this aside.
In a large trifle dish or a clear glass bowl, begin layering the salad: start with half of the cornbread cubes at the bottom.
Top the cornbread with half of the pinto beans, half of the corn, and half of the bell peppers. Follow this with half of the red onion, half of the cherry tomatoes, half of the bacon, and half of the cheese.
Drizzle a generous portion of the ranch and sour cream dressing over the first set of layers.
Repeat the layering process with the remaining cornbread, beans, corn, vegetables, bacon, cheese, and dressing.
If desired, garnish the top of the salad with chopped cilantro for a fresh, herby finish.
Cover the salad with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together.
Serve chilled. Use a large spoon to scoop down through the layers when serving.
Nutrition Facts
Calories |
486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 1114 mg | 48% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 13.4 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 260 mg | 20% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
