Chili Corn Bread Salad Recipe
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 This recipe for Chili Corn Bread Salad, by Treva White, is from The White Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
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Contributor: |
Contributor: Treva White
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg. (8.5 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 (15 oz each) pinto beans, rinsed and drained
2 cans (15.25 oz each) whole kernel corn, drained
3 medium tomatoes, chopped
1 C chopped green pepper
1 C chopped green onions
10 bacon strips, cooked and crumbled
2 C (8 oz) shredded cheddar cheese
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Directions: |
Directions:Preheat oven to 400º.
Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8 inch square baking pan. Bake 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 13x9x2 inch dish. Layer with half of the beans, mayonnaise mixture and corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. |
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Number Of
Servings: |
Number Of
Servings:12 |
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