Chili Cornbread Salad

Old American

Chili Cornbread Salad
Chili Cornbread Salad

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    Package Jiffy Corn Bread Mix

  • 1

    Can Green Chiles, Ortega, chopped,

  • , Undrained

  • 1/8

    teaspoon ground cumin

  • 1/8

    teaspoon oregano

  • pinch rubbed sage

  • Dressing

  • 1

    Cup mayonnaise

  • 1

    Cup sour cream, 8 oz

  • 1

    envelope ranch dressing mix

  • Layers

  • 2

    Cans pinto beans, rinsed & drained

  • 2

    Cans whole kernal corn, drained

  • 3

    medium tomatoes, chopped

  • 1

    Cup green peppers, chopped

  • 1

    Cup green onion, chopped

  • 10

    bacon strips, fried & crumbled

  • 2

    Cups cheddar cheese, shredded, 8 oz

Directions

Prepare corn bread according to package directions. Stir in the chili's, cumin, oregano & sage. Spread in greased 8" square pan. Bake @ 400 degrees for 20 to 25 minutes or until a toothpick inserted at the center comes out clean. Cool. In a small bowl combine mayonnaise, sour cream and dressing mix; set aside. Crumble 1/2 of the corn bread in a 13"X9"x2" dish. Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon & cheese. Repeat layers. (Dish will be very full) Cover and refrigerate for at least 2 hours. Yields 12 servings.

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