chili cornbread salad
(1 rating)
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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.
(1 rating)
yield
12 serving(s)
prep time
40 Min
Ingredients For chili cornbread salad
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1 pkg(8 1/2 oz.) corn bread/muffin mix (jiffy)
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1 canchopped green chilies, undrained
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1/8 tspground cumin
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1/8 tsporegano, dried
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pinchground sage
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1 cmayonaise
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1 csour cream
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1envelope ranch salad dressing mix
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2 can(15 oz. each) pinto beans, rinsed, drained
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2 can(15-14 oz each) whole kernel corn, drained
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3 mdtomatoes, chopped
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1 cchopped green peppers
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1 cchopped green onions
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10bacon strips, cooked & crumbled
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2 cshredded cheddar cheese
How To Make chili cornbread salad
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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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