Cornbread Salad

Name: Cornbread Salad
Ingredients: 2 (8 1/2 ounce) packages cornbread mix (I prefer Jiffy brand, it has a slight sweet taste) or (8 1/2 ounce) packages corn muffin mix (I prefer Jiffy brand, it has a slight sweet taste); 2 (4 ounce) cans chopped green chilies, undrained; 1/4 teaspoon ground cumin; 1/4 teaspoon dried oregano; 1/4 teaspoon sweet basil (The above three seasonings can be adjusted depending on how much spice you prefer); 1/2 cup mayonnaise or 1/2 cup salad dressing; 1 1/2 cups sour cream; 1 (2/3 ounce) envelope ranch dressing mix; 3 (15 ounce) cans pinto beans, rinsed and drained; 2 (15 1/4 ounce) cans whole kernel corn, drained; 3 medium tomatoes, chopped (I used 2 cans tomatoes, diced and peeled); 1 cup chopped green peppers or 1 cup bell pepper; 1 cup chopped green onion; 10 slices bacon, cooked and crumbled; 4 cups shredded cheddar cheese (16 oz); 2 ounces cooked elbow macaroni (optional); 16 ounces black-eyed peas, rinsed & drained (optional); 2 cups broccoli florets, cut into bite-size buds (optional); 2 cups diced celery (optional); 1 (10 1/2 ounce) can sliced water chestnuts, cut in quarters (optional); 16 ounces kidney beans, rinsed & drained (optional); 16 ounces canned great northern beans, rinsed and drained (optional); 16 ounces canned black beans, rinsed & drained (optional)

23 ingredients

15 steps

Ingredients

2 (8 1/2 ounce) packages cornbread mix (I prefer Jiffy brand, it has a slight sweet taste) or (8 1/2 ounce) packages corn muffin mix (I prefer Jiffy brand, it has a slight sweet taste)
2 (4 ounce) cans chopped green chilies, undrained
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon sweet basil (The above three seasonings can be adjusted depending on how much spice you prefer)
1/2 cup mayonnaise or 1/2 cup salad dressing
1 1/2 cups sour cream
1 (2/3 ounce) envelope ranch dressing mix
3 (15 ounce) cans pinto beans, rinsed and drained
2 (15 1/4 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped (I used 2 cans tomatoes, diced and peeled)
1 cup chopped green peppers or 1 cup bell pepper
1 cup chopped green onion
10 slices bacon, cooked and crumbled
4 cups shredded cheddar cheese (16 oz)
2 ounces cooked elbow macaroni (optional)
16 ounces black-eyed peas, rinsed & drained (optional)
2 cups broccoli florets, cut into bite-size buds (optional)
2 cups diced celery (optional)
1 (10 1/2 ounce) can sliced water chestnuts, cut in quarters (optional)
16 ounces kidney beans, rinsed & drained (optional)
16 ounces canned great northern beans, rinsed and drained (optional)
16 ounces canned black beans, rinsed & drained (optional)

Directions

1

Prepare corn bread batter according to package directions.
2

Stir in chilies, cumin, oregano and sweet basil.
3

Spread in a greased 9 X 13 inches.
4

square baking pan.
5

Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
6

Cool.
7

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
8

Crumble half the corn bread into serving dish.
9

Layer with half of the beans, mayonnaise mixture, corn tomatoes, green pepper, onions, bacon and cheese.
10

Repeat layers (dish will be very full).
11

Cover and refrigerate for 2 hours.
12

Yield: 24 servings.
13

This recipe may be cut in half, if necessary.
14

If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
15

There is really no limit as to what you can put in this salad.