Chili Cornbread Salad

Chili Cornbread Salad is a hearty and flavorful dish that combines the zesty taste of chili with the comforting texture of cornbread, all layered together in a vibrant salad. This salad is perfect for potlucks, barbecues, or as a satisfying meal on its own. It features crumbled cornbread, spicy chili, fresh vegetables, and a tangy dressing, all topped with shredded cheese and a dollop of sour cream. Each bite offers a delightful mix of textures and flavors, making this salad a crowd-pleaser that’s sure to be a hit at any gathering.

Ingredients:

For the Cornbread:

• 1 box of cornbread mix (plus ingredients needed to prepare)

For the Chili:

• 1 pound ground beef or turkey
• 1 small onion, chopped
• 1 (15-ounce) can diced tomatoes
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can corn, drained
• 1 (8-ounce) can tomato sauce
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste

For the Salad:

• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 cup ranch dressing
• 1 large tomato, diced
• 1 green bell pepper, diced
• 1/2 cup sliced green onions
• 1 (2.25-ounce) can sliced black olives, drained
• Fresh cilantro, chopped (optional)

Instructions:

1. Prepare the Cornbread: Preheat your oven and prepare the cornbread mix according to the package instructions. Once baked, let it cool completely, then crumble it into bite-sized pieces.
2. Make the Chili: In a large skillet, cook the ground beef or turkey over medium heat until browned. Add the chopped onion and sauté until softened. Stir in the diced tomatoes, kidney beans, corn, tomato sauce, chili powder, cumin, salt, and pepper. Simmer for 15-20 minutes, stirring occasionally. Allow the chili to cool slightly.
3. Assemble the Salad: In a large serving bowl or trifle dish, layer half of the crumbled cornbread. Spread half of the chili over the cornbread, followed by a layer of diced tomatoes, bell peppers, green onions, black olives, and shredded cheese. Repeat the layers with the remaining cornbread, chili, and vegetables.
4. Add the Dressing: In a small bowl, mix the sour cream and ranch dressing together. Spread the dressing evenly over the top layer of the salad.
5. Garnish and Serve: Sprinkle additional cheese on top and garnish with chopped cilantro if desired. Serve immediately, or refrigerate for up to 2 hours to allow the flavors to meld.

Enjoy your Chili Cornbread Salad, a deliciously layered dish that’s as visually appealing as it is tasty!