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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Chili Cornbread Salad Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1 (8-1/2 oz.) package of cornbread muffin mix
1 (4oz.) can chopped green chilies
1/8 tsp ground cumin
1/8 tsp dried oregano
pinch of rubbed sage
1 cup mayonnaise
1 (8oz.) container sour cream
1 envelope ranch dressing mix
2 can pinto beans
2 cans whole kernel corn
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips
2 cups shredded cheese
Directions:
Directions:
Prepare the cornbread batter according to the package directions. Stir in the undrained chilies, cumin, oregano, and sage. Spread in a greased 8 inch square baking pan.

Bake at 400º for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Cool.

In a small bowl, combine the mayonnaise, sour cream, and dressing mix. Set aside.

Rinse and drain the beans and the corn.

Cook and crumble the bacon strips.

Crumble half of the cornbread into a 9 x 13 inch baking dish.

Continue to layer in the following order: Half the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon, and cheese. Repeat layers. Cover and refrigerate for 2 hours.

This dish will be very full. This recipe yields 12 servings.
Number Of Servings:
Number Of Servings:
12

 

 

 

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