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My Cornbread Salad is a loaded layered salad made with my awesome Green Chile Bacon Cornbread.

Green Chile Bacon Cornbread

My Cornbread Salad is a loaded layered salad made with my awesome Green Chile Bacon Cornbread.
Course Bread
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Author Quinn Caudill

Ingredients

  • 6 slices of bacon cooked and crumbled, divided (reserve 1 tbsp bacon grease)
  • 1 cup plus 2 Tbsp cornmeal
  • 1 cup all-purpose flour (such as King Arthur Flour)
  • 1 1/2 tsp salt
  • 1 tsp baking soda
  • 1 Tbsp baking powder
  • 1/4 cup sugar
  • 1/2 cup unsalted butter softened
  • 1/2 cup sour cream You could also use 1/2 cup no-fat plain Greek yogurt or a mix of both
  • 2 eggs
  • 1 1/2 cups milk (I use 1% could also use buttermilk)
  • 2 oz cans diced green chiles drained, 7
  • 1/2 cup cheddar or jack cheese shredded
  • 1 Tbsp bacon grease

Instructions

  1. Preheat oven to 400° F.
  2. Grease 9 x 13 baking dish with 1 tablespoon reserved bacon grease.
  3. In a large bowl combine cornmeal, flour, salt, baking soda and baking powder.
  4. In a mixing bowl, beat butter and sugar.
  5. Mix in eggs and sour cream to butter/sugar mixture.
  6. With mixer speed on low, add the milk and dry ingredients, a 1/3 at a time, alternating between wet and dry. Do not over mix.
  7. Slowly add in green chiles, cheese and 1/2 cup chopped reserved bacon.
  8. Pour mixture into greased baking dish.
  9. Bake for 25 - 30 minutes until browned and a tooth pick inserted comes out clean.
  10. Cool completely before serving.

Recipe Notes

First published by Quinn Caudill for dadwhats4dinner.com © May 2015
Updated March 2016