Best 2 Chili Cornbread Salad Recipes
Indulge in a delightful culinary journey with our tantalizing Chili Cornbread Salad, a symphony of flavors and textures that will leave your taste buds dancing. Perfectly balancing the hearty warmth of chili, the comforting sweetness of cornbread, and the refreshing crunch of salad, this dish is a feast for the senses.
Our recipe collection features three variations of this delectable salad, each offering a unique twist on the classic combination. The Classic Chili Cornbread Salad stays true to tradition, blending chili, cornbread, and salad with a tangy dressing. The Black Bean and Corn Salad adds a vibrant twist with black beans and a zesty dressing, while the Vegan Chili Cornbread Salad caters to plant-based preferences with a meatless chili and a creamy avocado dressing.
Whether you're seeking a hearty main course or a delightful side dish, our Chili Cornbread Salad recipes have you covered. With easy-to-follow instructions and a variety of options to choose from, you're sure to find the perfect recipe to satisfy your cravings.
CHILI CORNBREAD SALAD
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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 15 servings.
Number Of Ingredients 15
Steps:
- Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 383 calories, Fat 24g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 839mg sodium, Carbohydrate 30g carbohydrate (9g sugars, Fiber 5g fiber), Protein 12g protein.
CHILI CORNBREAD SALAD
This recipe came from Taste of Home. It makes a large dish, great for potlucks. I have never taken it anywhere that someone didn't ask for the recipe and the dish is usually empty when I leave. I usually take several copies of the recipes to share. You can make this a day ahead.
Provided by Linda Barker
Categories Other Salads
Time 40m
Number Of Ingredients 15
Steps:
- 1. Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano & sage. Spread in a greased 8" square baking pan. Bake at 400 degrees for 20-25 min. or until done. Cool. In a small bowl, combine mayo, sour cream & dressing mix. Set aside.
- 2. Crumble half of the cornbread into a 13"X9"X2" dish.Layer with half of beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon & cheese. Repeat the layers (dish will be very full). Cover & refrigerate for at least 2 hours.
Tips:
- Use fresh ingredients for optimal flavor. Chili cornbread salad is a great way to use up leftover chili, but it's even better when made with fresh ingredients. The cornbread should be moist and fluffy, the chili should be flavorful and hearty, and the salad should be crisp and refreshing.
- Don't be afraid to experiment with different chili recipes. There are many different ways to make chili, so feel free to use your favorite recipe or try something new. You can also adjust the heat level of the chili to your liking.
- Make sure the cornbread is cooked thoroughly. The cornbread should be cooked all the way through before you add it to the salad. Otherwise, it will be too soft and mushy.
- Use a variety of toppings for the salad. Chili cornbread salad is a great way to use up leftover vegetables, so feel free to add whatever you have on hand. Some good options include tomatoes, cucumbers, onions, peppers, and cheese.
- Serve the salad immediately. Chili cornbread salad is best served immediately after it's made. The cornbread will start to get soggy if it sits for too long.
Conclusion:
Chili cornbread salad is a delicious and easy-to-make dish that's perfect for a summer cookout or potluck. It's a great way to use up leftover chili and cornbread, and it's also a great way to get your kids to eat their vegetables. So next time you're looking for a quick and easy meal, give chili cornbread salad a try.
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