"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chili Corn Bread Salad Recipe

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

Treva White


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

Preheat oven to 400.
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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