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Chili Cornbread Salad Recipe

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This recipe for Chili Cornbread Salad is from Family & Friends Cookbook Edition 2, 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 cornbread muffin mix
1 4oz chopped green chilies, undrained
1/8 t cumin
1/8 t oregano
Pinch of sage
1 c mayo
1 c sour cream
1 pkg ranch salad dressing mix
2 (15 oz) cans pinto beans, drained
2 (15oz) cans whole corn, drained
3 med tomatoes, chopped
1 c chopped green pepper
1 c hoped green onions
10 bacon strips, cooked and crumbled
2 c shredded cheddar cheese
Directions:
Directions:
Prepare cornbread according to pkg directions, adding in chilies, cumin, oregano and sage. Spread in greased 9" square pan and bake at 400 degrees for 20 minutes. Cool. Combine mayo, sour cream and hidden valley ranch, set aside. Crumble 1/2 cornbread in 9 x 13" pan, layer with 1/2 beans, mayo mixture,corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours.

 

 

 

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