This salad is a crowd-pleaser with layers of flavor and texture in every bite. The sweet, crumbly cornbread contrasts beautifully with the savory chili-spiced meat and beans, while fresh vegetables and cheese add crunch and creaminess. It’s make-ahead friendly, easily customizable, and a guaranteed hit at any gathering. Plus, it turns leftover chili or cornbread into something completely new and exciting.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cornbread (store-bought or homemade) ground beef or turkey chili seasoning canned kidney beans canned black beans canned diced tomatoes with green chilies green bell pepper red bell pepper red onion corn kernels (fresh, canned, or frozen) shredded cheddar cheese cherry tomatoes chopped lettuce (romaine or iceberg) green onions
For the dressing: ranch dressing sour cream optional: a dash of hot sauce or taco seasoning for extra flavor
Directions
Prepare or crumble pre-cooked cornbread into bite-sized pieces and set aside.
In a skillet, cook ground beef over medium heat until browned. Drain excess fat and stir in chili seasoning, beans, and diced tomatoes with green chilies. Simmer for 5–10 minutes, then let cool slightly.
Chop the green and red bell peppers, red onion, and lettuce. Slice cherry tomatoes and green onions.
In a small bowl, whisk together ranch dressing and sour cream. Add a splash of hot sauce or taco seasoning if desired.
In a large trifle dish or clear bowl, begin layering:
Half of the crumbled cornbread
Half of the chili mixture
Chopped bell peppers, corn, red onion
A layer of shredded cheese
A layer of lettuce and cherry tomatoes
Half of the dressing
Repeat the layers, finishing with cheese, cherry tomatoes, and green onions on top.
Cover and refrigerate for at least 1 hour to let the flavors meld. Serve chilled or at room temperature.
Servings and timing
This recipe makes 8–10 servings. Prep Time: 25 minutes Cook Time: 10 minutes Chill Time: 1 hour Total Time: 1 hour 35 minutes
Variations
Use vegetarian chili for a meat-free version.
Add sliced jalapeños for a spicy kick.
Try a Mexican-style cornbread with green chilies or cheese baked in.
Swap ranch for chipotle or Southwest dressing for a smoky twist.
Add avocado or black olives for extra flavor and richness.
Storage/Reheating
Store leftovers in the refrigerator for up to 2 days. Keep in an airtight container. The cornbread will soften over time, but the flavor remains delicious. This salad is not ideal for freezing or reheating, as it’s meant to be served cold or at room temperature.
FAQs
Can I use store-bought cornbread?
Yes, store-bought cornbread works perfectly and saves time. Just make sure it’s not too sweet.
What type of beans should I use?
Kidney and black beans are traditional, but pinto beans also work well.
Can I make this salad a day ahead?
Yes, it actually tastes better after chilling for a few hours or overnight.
Is this salad served hot or cold?
It’s best served cold or at room temperature, after chilling to let the flavors blend.
Can I use leftover chili?
Absolutely. This is a great way to repurpose leftover chili into a new dish.
What if I don’t like ranch dressing?
You can substitute with sour cream, Greek yogurt, or a different creamy dressing like chipotle or cilantro-lime.
How do I prevent the cornbread from getting soggy?
Let the chili mixture cool slightly before layering, and serve the salad soon after assembling or keep the cornbread separate until just before serving.
What kind of meat works best?
Ground beef or turkey is most common, but you could also use shredded chicken or even vegetarian meat crumbles.
Can I make this gluten-free?
Yes, just use gluten-free cornbread and check your chili seasoning and canned ingredients for gluten-free labels.
Can I serve this in individual portions?
Yes, layer the ingredients in mason jars or cups for individual servings—great for parties or meal prep.
Conclusion
Chili Cornbread Salad is a bold and satisfying dish that brings together comfort food flavors in a creative and refreshing way. With layers of savory chili, sweet cornbread, fresh veggies, and creamy dressing, it’s a show-stopping salad that’s perfect for potlucks or busy weeknight dinners. Whether you’re feeding a crowd or using up leftovers, this recipe delivers flavor, texture, and Southern-inspired goodness in every bite.
Chili Cornbread Salad is a layered Southwestern-inspired dish that combines savory chili, sweet crumbled cornbread, fresh vegetables, cheese, and a creamy dressing. It’s perfect for potlucks, family dinners, or as a creative way to use leftovers.
Ingredients
4 cups cornbread, crumbled (store-bought or homemade)
1 lb ground beef or turkey
1 packet chili seasoning
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes with green chilies, undrained
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 red onion, diced
1 cup corn kernels (fresh, canned, or frozen)
2 cups shredded cheddar cheese
1 cup cherry tomatoes, halved
4 cups chopped lettuce (romaine or iceberg)
2 green onions, sliced
For the dressing:
1/2 cup ranch dressing
1/2 cup sour cream
Optional: dash of hot sauce or 1 tsp taco seasoning
Instructions
Prepare or crumble pre-cooked cornbread into bite-sized pieces and set aside.
In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
Stir in chili seasoning, kidney beans, black beans, and diced tomatoes with green chilies. Simmer for 5–10 minutes. Let cool slightly.
Chop bell peppers, red onion, and lettuce. Slice cherry tomatoes and green onions. Set aside.
In a bowl, whisk together ranch dressing, sour cream, and optional hot sauce or taco seasoning.
In a large clear bowl or trifle dish, layer as follows:
– Half the crumbled cornbread
– Half the chili mixture
– Bell peppers, corn, red onion
– Shredded cheddar cheese
– Lettuce and cherry tomatoes
– Half of the dressing
Repeat the layers with remaining ingredients.
Finish with a topping of cheese, cherry tomatoes, and green onions.
Cover and refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.
Notes
Use vegetarian chili or meat alternatives for a vegetarian version.Let the chili cool before layering to avoid soggy cornbread.Add jalapeños or chipotle dressing for a spicy twist.Substitute ranch with Southwest or cilantro-lime dressing if preferred.Great use for leftover chili or cornbread.
