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Chili Cornbread Salad

By

Old American

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Rate this recipe 5/5 (1 Votes)

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

Details

Preparation

Step 1


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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