Chili Cornbread Salad
- Ready In:
- 3hrs
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 1 (8 1/2 ounce) package cornbread mix
- 1 (4 ounce) can chopped green chilies, undrained
- 1⁄8 teaspoon cumin
- 1⁄8 teaspoon dried oregano
- 1 pinch rubbed sage
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (2/3 ounce) package envelope ranch dressing mix
- 2 (15 ounce) cans pinto beans, rinsed and drained
- 2 (15 ounce) cans whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped green onion
- 10 slices bacon, cooked and crumbled
- 2 cups shredded cheddar cheese
directions
- Prepare corn bread batter according to package directions.
- Stir in the chilies, cumin, oregano, and sage.
- Spread in a greased 8-inch square baking dish.
- Bake at 400 degrees for 20-25 minutes or until tests done; cool.
- In a small bowl, combine mayo, sour cream and dressing mix; set aside.
- Crumble half of the cornbread into a 13x9 inch dish.
- Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
- Repeat layers (dish will be very full).
- Cover and refrigerate for 2 hours.
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