Chili Cornbread Salad – A Bold, Layered Southern Favorite
Introduction
Chili Cornbread Salad is a delicious and fun dish that brings together layers of savory flavors. This Southern favorite combines cornbread, chili, and fresh veggies to create a meal that is full of texture and flavor. Perfect for gatherings or a cozy family dinner, this salad is sure to impress everyone at the table!
Why Make This Recipe
This recipe is perfect for several reasons. First, it’s a fantastic way to enjoy classic flavors of chili and cornbread in a new and exciting way. Second, it’s easy to prepare and can feed a crowd, making it great for parties or potlucks. Finally, you can customize it with your favorite toppings and adjust the spice level to suit your taste.
How to Make Chili Cornbread Salad
Ingredients:
- 1 (8–9 oz) pan of your favorite cornbread, baked and cooled (store-bought or homemade), cut into 1″ cubes
- 1 tbsp melted butter
- 1 lb (450 g) ground beef (or ground turkey)
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (14 oz / 400 g) can diced tomatoes, drained
- 1 (15 oz / 425 g) can kidney beans, drained and rinsed
- 2 tbsp tomato paste
- 1 cup (240 ml) beef or chicken broth
- 2 tbsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 cup (240 g) sour cream or Greek yogurt
- 2 tbsp mayonnaise
- 1 tbsp lime juice (about half a lime)
- ½ tsp garlic powder
- ¼ tsp chili powder
- Salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 1 cup chopped romaine or iceberg lettuce
- ½ cup diced red bell pepper
- ½ cup sliced green onions
- ½ cup chopped fresh cilantro
- 1 jalapeño, thinly sliced (optional, for extra heat)
Directions:
- Prep the cornbread cubes: Preheat the oven to 350 °F (175 °C). Toss the cubed cornbread with melted butter on a baking sheet. Bake for 8–10 minutes until the edges are lightly crisp. Let cool.
- Cook the chili: In a large skillet or saucepan over medium heat, warm olive oil. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds more. Add ground beef (or turkey), breaking it up with a spoon, and cook until no longer pink, about 5–6 minutes.
- Build the chili base: Stir in diced tomatoes, beans, tomato paste, broth, chili powder, cumin, paprika, cayenne (if using), salt, and pepper. Bring to a simmer, then reduce heat to low and cook, uncovered, for 15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly.
- Make the dressing: In a bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, chili powder, salt, and pepper. Taste and adjust seasoning.
- Assemble the salad: In a large clear glass bowl (or individual jars), layer in this order:
- Cornbread cubes (bottom)
- Cooked chili
- Shredded cheddar
- Lettuce
- Red bell pepper
- Green onions
- Add dressing & garnish: Dollop or drizzle the sour-cream dressing over the top layer. Sprinkle with cilantro and jalapeño slices, if desired.
- Chill & serve: Cover and refrigerate for at least 1 hour (or up to 6 hours) to let flavors meld. Before serving, give it a gentle stir so each scoop has a bit of every layer.
How to Serve Chili Cornbread Salad
Serve Chili Cornbread Salad chilled or at room temperature. It makes a great main dish or side dish. People can scoop their portions directly from the bowl or jars for a fun presentation!
How to Store Chili Cornbread Salad
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. If possible, keep the dressing separate until ready to serve for the best texture.
Tips to Make Chili Cornbread Salad
- Make your cornbread ahead of time to save on prep. It can be made a day in advance.
- Feel free to adjust the spices to your liking or add more heat with fresh jalapeños or hot sauce.
- Consider adding more layers of veggies like black olives, diced avocado, or corn for extra flavor and nutrition.
Variation
You can easily switch up the protein by using ground turkey or even vegetarian meat substitutes. Feel free to use white beans instead of kidney beans or add more veggies like corn or black olives.
FAQs
1. Can I use leftover chili for this recipe?
Yes! Leftover chili works perfectly for this salad. Just layer it over the cornbread as directed.
2. Is it possible to make this salad vegetarian?
Absolutely! You can substitute the ground beef with a plant-based meat alternative or simply omit it altogether.
3. How spicy is this salad?
The spice level depends on how much cayenne pepper and jalapeños you add. Feel free to adjust these ingredients to match your taste preferences.
Now you’re all set to make a fantastic Chili Cornbread Salad that everyone will love! Enjoy your cooking!
