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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Spicy Cornbread Salad Recipe

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This recipe for Spicy Cornbread Salad is from Norway Avenue Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Boxes Jiffy Corn Muffin Mix
2 Cans Chili Beans (lightly rinsed)
2 Cans Corn
2 Cans Rotel (diced tomatoes & green chilies)
2 Firm Tomatoes (chopped)
1 Bunch Green Onions (chopped)
2 Packages Hidden Valley Ranch Dressing Dry Mix (prepared)
1 Package Sharp Cheddar Cheese
1 Package Hormel Real Crumbled Bacon
Directions:
Directions:
Prepare cornbread in a 9x13 pan. While cooling drain corn, Rotel tomatoes and chilies. Mix firm diced tomatoes with the Rotel. Once cornbread is cooled begin layering first layer 1/3 of each. Start with cornbread, beans, corn, tomatoes, green onions, dressing, cheese, and bacon. Then repeat twice.

Refrigerate overnight.

For non-spicy, replace chili beans with regular red beans. Eliminate Rotel and add two more firm diced tomatoes.
Personal Notes:
Personal Notes:
Looks nice prepared in a clear glass bowl.

 

 

 

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