Description

All the hearty flavors of a spicy chili dinner, transformed into a fun, make-ahead layered salad. Tender cornbread cubes, zippy beef (or turkey) chili, crisp veggies, melty cheese, and a tangy sour-cream dressing come together in every scoop. Perfect for potlucks, game days, or a family-style buffet!

Ingredients

Scale

For the Cornbread Layer

1 (8–9 oz) pan of your favorite cornbread, baked and cooled (store-bought or homemade), cut into 1″ cubes
1 tbsp melted butter

For the Chili

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

For the Dressing

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

For the Toppings & Layers

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)

Instructions

1️⃣ Prep the cornbread cubes
: Preheat oven to 350 °F (175 °C). Toss the cubed cornbread with melted butter on a baking sheet. Bake 8–10 minutes until edges are lightly crisp. Let cool.

2️⃣ Cook the chili
: In a large skillet or saucepan over medium heat, warm olive oil. Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds more. Add ground beef (or turkey), breaking it up with a spoon, and cook until no longer pink, about 5–6 minutes.

3️⃣ 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, 15 minutes, stirring occasionally, until slightly thickened. Remove from heat and let cool slightly.

4️⃣ Make the dressing
: In a bowl, whisk together sour cream, mayonnaise, lime juice, garlic powder, chili powder, salt, and pepper. Taste and adjust seasoning.

5️⃣ 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

6️⃣ Add dressing & garnish
: Dollop or drizzle the sour-cream dressing over the top layer. Sprinkle with cilantro and jalapeño slices, if desired.

7️⃣ Chill & serve
: Cover and refrigerate 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.

Notes

Make-ahead magic: This salad actually tastes best after resting—assemble up to 6 hours before serving.
Vegetarian option: Replace meat with 1 lb (450 g) chopped mushrooms or extra beans, and use vegetable broth.
Cornbread shortcut: Use tortilla chips or crisp taco shells crumbled for a different texture.
Spice level: Amp up heat by stirring chopped chipotle peppers in adobo into the chili, or add extra cayenne.
Cheese swap: Pepper Jack adds a pleasing kick; crumbled queso fresco brings a creamy tang.

Prep Time: 20 min
Cook Time: 25 min