Description
This Chili Cornbread Salad is a layered Southern-style dish packed with flavor and color. Crumbled sweet cornbread combines with smoky chili, black beans, crisp vegetables, creamy avocado, and a tangy ranch drizzle. It’s the perfect crowd-pleaser for potlucks, cookouts, or a hearty side to any Tex-Mex meal.
Ingredients
1 batch cornbread (homemade or boxed, baked and cooled)
2 cups cooked chili or ground beef
1 cup cherry tomatoes, halved
1 cup black beans, rinsed and drained
½ cup red onion, finely diced
1 avocado, diced
6 strips cooked bacon, crumbled
¼ cup chopped green onions
¼ cup chopped cilantro
½ cup ranch dressing or sour cream-based dressing
Instructions
1. Bake the cornbread and allow it to cool completely. Crumble into bite-sized chunks.
2. Prepare your chili or warm a pre-cooked version. Let it cool and thicken.
3. In a large serving bowl or trifle dish, layer the ingredients in the following order: cornbread, chili, black beans, cherry tomatoes, red onion, bacon, and avocado. Repeat the layers as needed.
4. Drizzle with ranch dressing or a mix of sour cream, lime juice, and taco seasoning.
5. Top with chopped green onions and cilantro.
6. Cover and refrigerate for at least 30 minutes before serving. Serve chilled or at room temperature.
Notes
For a vegetarian version, replace chili with a bean-based chili and skip the bacon.
To keep the avocado fresh, add it just before serving.
Use a glass trifle bowl for the most beautiful presentation of layers.