chili cornbread salad
(1 RATING)
This recipe came from Taste of Home. It makes a large dish, great for potlucks. I have never taken it anywhere that someone didn't ask for the recipe and the dish is usually empty when I leave. I usually take several copies of the recipes to share. You can make this a day ahead.
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prep time
40 Min
cook time
method
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yield
12 serving(s)
Ingredients
- 1 package (8 1/2 oz.) corn bread/muffin mix (jiffy)
- 1 can chopped green chilies, undrained
- 1/8 teaspoon ground cumin
- 1/8 teaspoon oregano, dried
- pinch - ground sage
- 1 cup mayonaise
- 1 cup sour cream
- 1 - envelope ranch salad dressing mix
- 2 cans (15 oz. each) pinto beans, rinsed, drained
- 2 cans (15-14 oz each) whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup chopped green peppers
- 1 cup chopped green onions
- 10 - bacon strips, cooked & crumbled
- 2 cups shredded cheddar cheese
How To Make chili cornbread salad
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Step 1Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano & sage. Spread in a greased 8" square baking pan. Bake at 400 degrees for 20-25 min. or until done. Cool. In a small bowl, combine mayo, sour cream & dressing mix. Set aside.
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Step 2Crumble half of the cornbread into a 13"X9"X2" dish.Layer with half of beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon & cheese. Repeat the layers (dish will be very full). Cover & refrigerate for at least 2 hours.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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