Chili Cornbread Salad Recipe
Do you love bold flavors and easy meals? This Chili Cornbread Salad Recipe is perfect for you.
Equipment
- Large Glass Bowl
- Small mixing bowl
- Sharp knife
- Whisk
- Cutting board
- Measuring cups
- Rubber spatula
Ingredients
- 6 Cups Cornbread Crumbled
- 1 Can Chili Beans 15 Oz, Drained
- 1 Can Corn Kernels 15 Oz, Drained
- 1 Cup Bell Pepper Chopped
- 1/2 Cup Red Onion Diced
- 2 Cups Tomatoes Chopped
- 2 Cups Cheddar Cheese Shredded
- 1/2 Cup Bacon Bits Cooked
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 1 Packet Ranch Dressing Mix 1 Oz
Instructions
- Prepare the Cornbread Base: Crumble your baked cornbread into small pieces first. Place half of the crumbs into your glass bowl.
- Add the Vegetable Layers: Layer half of the beans over the cornbread. Add layers of corn, peppers, onions, and fresh tomatoes.
- Make the Creamy Dressing: Mix the mayo, sour cream, and ranch seasoning. Whisk it until the mixture is very smooth.
- Spread the Dressing: Pour half of the dressing over the veggies. Use your spatula to spread it to the edges.
- Add Cheese and Bacon: Sprinkle half of the cheese and bacon bits. This adds a great salty flavor to the salad.
- Repeat the Layers: Add the remaining cornbread and vegetables again. Finish with the last of the dressing and cheese.
- Chill the Salad: Put the bowl in the fridge for two hours. This helps the flavors blend together perfectly.
Notes
➤ Chill the salad so the cornbread stays firm.
➤ Use Jiffy mix for a sweet and fast base.
➤ Drain the beans well to prevent a soggy salad.
➤ Chop vegetables into small, even pieces for better bites.
➤ Add jalapeños if you want a much spicier kick.
➤ Make the salad the same day you serve it.