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Mexican Cornbread Salad Recipe

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This recipe for Mexican Cornbread Salad is from Denbigh Church of Christ , 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 (8-12 oz) package of cornbread mix
1 small can chopped green chilies; drained
1/2 tsp each of cumin, oregano and sage
1 cup mayonnaise
1 cup of sour cream
1 envelope of Ranch Dressing powder mix
1 (15 oz) can of red kidney beans or ranch beans; rinsed and drained
1 (15 oz) can whole kernel corn; drained
3 medium tomatoes, chopped and drained
1 cup green pepper, chopped
1 cup green onions, chopped
2 cups shredded cheddar cheese
10 strips of bacon, fried crisp and crumbled
Directions:
Directions:
Mix cornbread as directed. Add the green chilies, cumin, oregano and sage. Bake as directed. Mix in a small mixing bowl the mayonnaise, sour cream, and the ranch dressing. Set in refrigerator.

When the cornbread has baked allow to cool then crumbled with fork. Layer ingredients into 9x13 inch baking dish as follows using a 1/2 cup of each ingredient: cornbread, beans, corn, dressing mix, tomatoes, green peppers, green onions, bacon and cheese. Repeat layers, ending with cheese. Keep refrigerated.

 

 

 

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