Chili Cornbread Salad

14 ingredients
8 steps

Ingredients

  • 1 pkg. (81/2 oz.) corn bread/muffin mix
  • 1 can (4 oz.) chopped green chilies, undrained
  • 1/8 tsp. dried oregano
  • pinch sage
  • 1 c. mayo
  • 1c. (8 oz.) sour cream
  • 1 env. ranch salad dressing mix
  • 2 cans (15 oz.) pinto beans, rinsed and drained
  • 2 cans (15 oz.) whole kernel corn, drained
  • 3 med. tomatoes, chopped
  • 1 c. chopped green pepper
  • 1 c. chopped green onions
  • 10 bacon strips, cooked and cooked and crumbled
  • 2 c. (8 oz.) shredded cheddar cheese

Directions

  1. 1
    Prepare cornbread batter according to pkg. directions and stir in chilies, cumin, oregano & sage. Spread in greased 8-inch baking pan.
  2. 2
    Bake at 400 degrees for 20-25 min.
  3. 3
    Cool.
  4. 4
    In small bowl, combine mayo, sour cream and dressing mix; set aside.
  5. 5
    Crumble half the cornbread into a 13x9x2 dish.
  6. 6
    Layer with half of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
  7. 7
    Repeat layers cover and refrigerate for at least 2 hours. Yield:
  8. 8
    12 servings.

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