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Chili Cornbread Salad Recipe

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This recipe for Chili Cornbread Salad is from Two Best Friends' Family Favorites and More, 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:  
1 pkg, (8-1/2 oz.) cornbread/muffin mix
1 can (4 oz.) chopped green chilies, undrained
1/8 tsp. cumin
1/8 tsp. dried oregano
Pinch of rubbed sage
1 cup mayonnaise
1 cup (8 oz.) sour cream
1 envelope ranch salad dressing mix
2 cans ( 15 oz. each) pinto beans, rinsed and drained
2 cans (15-1/4 oz. each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 strips bacon, cooked and crumbled
2 cups shredded Cheddar cheese
Directions:
Directions:
Prepare cornbread mix according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8 inch baking dish. Bake at 400ºF for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool. Combine the mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13 x 9 inch pan. 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 at least 2 hours. Yield: Minimum 15 servings

 

 

 

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