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Chili Corn Bread Salad

Prep Time:

Cook Time:

20 - 25 Minutes


12 Servings


About the Recipe

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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