Chili Cornbread Salad
Get ready to wow your taste buds with this vibrant and hearty Chili Cornbread Salad—a bold and flavorful take on layered salads! Featuring crumbled cornbread as the base, this recipe combines Southwest-inspired ingredients like black beans, corn, and a chili-spiced ranch dressing to create the ultimate fusion of textures and flavors. Crisp green bell peppers, sweet cherry tomatoes, sharp red onion, and smoky bacon add a delicious crunch and depth, while a generous topping of shredded cheddar cheese and fresh cilantro ties it all together. Perfectly chilled and beautifully layered in a trifle dish, this salad is as visually stunning as it is satisfying, making it an ideal centerpiece for potlucks, barbecues, or family gatherings. Plus, it can be prepared ahead, allowing the flavors to meld into a dish that's nothing short of irresistible!
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Recipe Information
Ingredients
- 16 oz Cornbread mix
- 0.75 cup Milk
- 2 Eggs
- 1 cup Ranch dressing
- 1 cup Sour cream
- 1 tsp Chili powder
- 15 oz Black beans
- 15 oz Whole kernel corn
- 2 cups Cherry tomatoes
- 1 Green bell pepper
- 0.5 Red onion
- 2 cups Cheddar cheese, shredded
- 6 slices Bacon, cooked and crumbled
- 0.5 cup Cilantro, chopped
Instructions
Preheat the oven to 400°F (200°C).
Prepare the cornbread according to the package instructions, combining the cornbread mix, milk, and eggs. Pour the batter into a greased baking dish and bake for 15-20 minutes, or until golden brown and set. Allow it to cool completely.
While the cornbread cools, prepare the dressing. In a small bowl, whisk together the ranch dressing, sour cream, and chili powder. Set aside.
Rinse and drain the black beans and corn. Halve the cherry tomatoes. Dice the green bell pepper and red onion.
Crumble the cooled cornbread into bite-sized pieces.
In a large trifle dish or glass bowl, layer the salad starting with half of the crumbled cornbread.
Next, layer half of the black beans, followed by half of the corn, cherry tomatoes, green bell pepper, red onion, shredded cheese, and bacon.
Drizzle half of the dressing over the layers.
Repeat the layering process with the remaining cornbread, beans, corn, vegetables, cheese, bacon, and dressing.
Top with chopped cilantro for garnish.
Cover and refrigerate for at least 2 hours to allow the flavors to meld together. Serve chilled.
Nutrition Facts
Calories |
658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 1343 mg | 58% | |
| Total Carbohydrate | 71.1 g | 26% | |
| Dietary Fiber | 5.7 g | 21% | |
| Total Sugars | 18.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 340 mg | 26% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 383 mg | 8% | |
*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.
