"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chili Corn Bread Salad Recipe

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This recipe for Chili Corn Bread Salad, by , is from The Trail Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terrie Trail
Added: Wednesday, June 13, 2007


1 pkg (8 1/2 oz) Corn Bread / Muffin Mix
1 can (4 oz) chopped Green Chilies, undrained
1/8 tsp ground Cumin
1/8 tsp dried Oregano
pinch rubbed Sage
1 C Mayonnaise
1 C (8 oz) Sour Cream
1 envelope Ranch Salad Dressing Mix
2 cans (15oz ea.) Pinto Beans, rinsed & drained
2 cans (15 1/4 oz ea.) whole kernel corn, drained
3 medium Tomatoes, chopped
1 C chopped Green Pepper
1 C chopped Green Onions
2 C (8oz) shredded Cheddar Cheese

Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano, and sage.
Spread in a grease 8 in square baking pan. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
Crumble half of the corn bread into a 13x9 baking dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions and cheese. Repeat layers ( dish will be very full).
Cover and refrigerate for 2 hours and serve.

Personal Notes:
Personal Notes:
This is a great salad and will serve several people. I serve it with chips and salsa. The recipe was given to me by a family friend, Julie Field.




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