Chili Corn Bread Salad
A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes.
-Kelly Newsom, Jenks, Oklahoma12 ServingsPrep: 20 min. + chilling Bake: 20 min. + cooling
Ingredients
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 can (4 ounces) chopped green chilies, undrained
- 1/8 teaspoon ground cumin
- 1/8 teaspoon dried oregano
- Pinch rubbed sage
- 1 cup mayonnaise
- 1 cup (8 ounces) sour cream
- 1 envelope ranch salad dressing mix
- 2 cans (15 ounces each) pinto beans, rinsed and drained
- 2 cans (15-1/4 ounces each) whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup chopped green pepper
- 1 cup chopped green onions
- 10 bacon strips, cooked and crumbled
- 2 cups (8 ounces) shredded cheddar cheese
Directions
- Prepare corn bread batter according to package directions. Stir in
- chilies, cumin, oregano and sage. Spread in a greased 8-in. square
- baking pan. Bake at 400° for 20-25 minutes or until a toothpick
- inserted near the center comes out clean. Cool.
- In a small bowl, combine mayonnaise, sour cream and dressing mix; set
- aside. Crumble half of the corn bread into a 13-in. x 9-in. dish.
- Layer with half of the beans, mayonnaise mixture, corn, tomatoes,
- green pepper, onions, bacon and cheese. Repeat layers (dish will be