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Chili Corn Bread Salad

By: Emily Carncross of Lodi, WI

Notes from the author: I was looking for something different to bring to a potluck and came across this salad. I did not have any sour cream, so I substituted mascarpone cheese and really liked the taste it added to the dressing. There is so much in this salad – it is hard to not like it.


1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup (8 ounces) Crave Brothers Mascarpone cheese
1 cup mayonnaise
1 envelope ranch salad dressing mix
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (15-1/4 ounces, each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese


Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage.

Spread in a greased 8-in. square baking pan.

Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. 


In a small bowl, combine mayonnaise, mascarpone cheese and dressing mix; set aside.

Crumble half of the corn bread into a 13-in. x 9-in. x 2-in. dish.

Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onion, bacon and cheese.

Repeat layer (dish will be very full). 

Cover and refrigerate for 2 hours.

Yield: 12 servings

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