"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Chili Corn Bread Salad Recipe

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

Contributor:  
Contributor:  
Margaret Garrett
Added: Tuesday, November 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teas. ground cumin
1/8 teas. dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained or 1 can each pinto and black beans
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese


Directions:
Directions:
Prepare cornbread batter according to package directions. Stir in the chiles, cumin, oregano and sage. Spread in a greased 8-inch 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 13-in.x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon, and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
I found this recipe in Taste of Home and it sounded good so I tried it and everyone loved it and wanted the recipe. It is a hit everywhere I take it. Proverbs 31

 

 

 

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