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Bacon Cheddar Chili Cornbread Salad | Can't Stay Out of the Kitchen | this awesome #salad is to die for! It has a savory homemade #bacon #cornbread & uses homemade #RanchDressing mix. This fabulous Texas-style salad is great for potlucks and backyard barbecues. #glutenfree

Bacon Cheddar Chili Cornbread Salad

Teresa Ambra
This amazing Texas-style Cornbread Salad is filled with the most delicious bacon-y, cheddar cheese and chili cornbread. It's layered with veggies, topped with homemade Ranch Dressing and garnished with additional bacon, cheese, green onions and tomatoes. This is one of the most delicious salads I've ever eaten! Gluten free.
4 from 2 votes
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine Tex-Mex
Servings 15
Calories 388 kcal

Equipment

  • 1 large trifle dish
  • 1 sharp knife to cut vegetables
  • 1 9x13" glass baking dish
  • 1 small mixing bowl
  • measuring cups
  • measuring spoons
  • 1 skillet to fry bacon

Ingredients
  

  • 1 head romaine lettuce cut into small 1-2 inch pieces (I used about 4 cups)
  • 1 pint grape tomatoes halved
  • 1 cucumber sliced and quartered
  • 1 red bell pepper diced
  • 1/4 red onion diced fine
  • 15 oz. can whole kernel corn drained well
  • 15 oz. can pinto beans rinsed and drained well
  • 1 cup black olives sliced
  • 1 lb. bacon cooked and broken in small pieces
  • 2 green onions diced, use only green tops
  • 4-6 oz. sharp cheddar cheese shredded, or cheddar jack cheese
  • 1 recipe Bacon Cheddar Chili Cornbread or 1 box Jiffy corn muffin mix, cooked
  • 2 tbsp. homemade Ranch Dressing Mix or 1 pkt. Hidden Valley Ranch Dressing Mix
  • 1 cup Just Mayo mayonnaise
  • 1 cup sour cream

Instructions
 

  • Prepare cornbread.
  • Cool and cut into cubes.
  • Set aside.
  • Prepare Ranch Dressing mix.
  • Combine with mayonnaise and sour cream.
  • Set aside.
  • In large skillet, fry bacon until crisp but not scorched.
  • Transfer bacon to a paper towel-lined plate to drain; crumble when cool.
  • In a large glass bowl or trifle dish, layer the cornbread cubes.
  • Layer half the bacon, then lettuce, tomatoes, cucumber, red bell pepper, red onion, corn, pinto beans and olives.
  • Spread Ranch dressing over top.
  • Sprinkle remaining bacon over the surface of the dressing.
  • Sprinkle and mound the cheese in the center of the dish.
  • Sprinkle green onion tops on top of cheese.
  • Refrigerate at least two hours or overnight before serving.

Notes

NOTE: You can use a regular cornbread mix and bake it according to package directions, if desired.
 
NOTE: You can use regular ranch dressing in place of the ingredients listed here for the same.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 388kcalCarbohydrates: 18gProtein: 10gFat: 31gSaturated Fat: 9gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 43mgSodium: 690mgPotassium: 477mgFiber: 4gSugar: 3gVitamin A: 4404IUVitamin C: 18mgCalcium: 112mgIron: 1mg
Keyword bacon, cheese, corn, cornbread, gluten free, olives, pinto beans, salad, salad dressing, side dish, Tex Mex, tomatoes
Tried this recipe?Let us know how it was!