Is a side that’s based on cornbread and placed in a casserole dish really a salad? Only your heart can answer that question, but all I know is that no matter how you classify it our Chili Cornbread Salad is the kind of dish that’s both universally loved and easy to make. That means it’s perfect for potlucks, picnics, and parties alike but it works as a quick family meal just as well.

The combination of chili and cornbread is clearly a classic and this “salad” plays off of that by combining the two with a creamy ranch dressing and some fresh vibrant toppings in a layered fashion. You can think of it like a Panzanella – it’s still a salad, just based on the deliciousness of bread instead of lettuce!

You can use your favorite cornbread mix here, but we’ve jazzed it up by adding in some green chiles, cumin, and oregano before it heads into the oven. Once it’s done baking you crumble it up and layer it with a quick ranch dressing, pinto beans, corn, tomatoes, green onion, bacon, and cheddar cheese. It all chills for a couple of hours and while waiting is hard, it really does help the flavor.

See, the cornbread takes on some of the dressing but doesn’t get mushy at all. It’s the perfect fluffy base for all the crunchy, sweet, creamy vibrant flavors that are layered in there. It’s a salad that’s got it all, whether or not you actually think it’s a salad.