Favorite Recipes: Chili Corn Bread Salad

Recipe Author

Name: Jody M. (pj)
Total Recipes: 15

Details

Title:

Chili Corn Bread Salad

Dish: Salads
Dish Type: Other
Difficulty: 1 / 10
Servings:
Prep Time:
Cook Time:

Ingredients
  • 1 box - Jiffy Corn bread
  • 1 can (4 ounces) - chopped green chilis do not drain
  • 1/8 teaspoon - ground cumin
  • 1/8 teaspoon - dried oregano
  • 1 pinch - sage
  • 1 cup - mayonaise
  • 1 cup - sour cream
  • 1 envelope - Hidden Valley Ranch salad dressing mix
  • 2 cans (15ounces) - Pinto beans (drained)
  • 2 cans - whole kernel corn drained
  • 3 medium - tomatoes chopped
  • 1 cup - chopped green peppers
  • 1 cup - chopped green onion
  • 10 slices - bacon strips cooked and crumbled
  • 2 cups - shreded cheese
Directions

Prepare cornbread according to package directions.   Stir in the chilis, cumin, sage and oregano.   Spread in a greased 8 inch pan and bake at 400 for 20-25 min or until a tooth pick comes out clean.   Cool.   In a small bowl combine mayo, sour cream and dressing mix, set aside.   Crumble half the cornbread into a 13 inch by 9 inch by 2 inch dish.   Layer half the beans, mayonaise mixture,, corn,tomatoes,green pepper,onions,bacon and cheese.   Repeat layers.   Dish will be very full.   Refrigerate for at least 2 hours.


Notes

Member Comments

Leave a comment about this recipe...