Chili Cornbread Salad
Total TimePrep: 20 min. + chilling Bake: 20 min. + cooling
time consuming chopping , dicing opening cans etc but worth it. Took to a picnic everyone enjoyed. My son in law says its addicting!
This was so good m loved it!
We liked this dish. It was different and tasty. I decided it into two 8x8 pans.
I've made this several times with several changes -- BUT, the main one is that I don't layer which saves me a bunch of time. I make my own ranch dressing mix and then put all the veggies & cheese into that mixture and let sit in the refrig overnight. Then before serving break up the cornbread and mix into the veggies and toss well and have bacon on the side for folks to add. Always enjoyed -- depending on who I'm serving it to depends on the amount of seasoning I put into the cornbread. Making for my meals-on-wheels folks on Saturday, one more time! Enjoy!
Love, love, love this recipe. Have made it countless times. I always get requests for the recipe. I use a red, yellow or orange pepper instead of green. When layering the mayo mixture, I use small dollops to ensure you get some in every bite. Highly recommend.
IF you have any leftovers, this dish keeps well in the refrigerator. Variation - place individual serving in microwave for a hot salad treat.
Everybody loves this salad, I even use it occasionally as the main dish at dinner. It has all my favorite things, beans, cornbread, cheese, peppers, onions, and tomatoes! How could you go wrong with all that goodness in one place? It is way better than 7 layer dip, yes it is true! Everyone whom I have served it to has initially been a little skeptical, but once they tried it, they loved it; even my picky, meat eater boys. The only things I do differently are, I sometimes use black beans instead of pintos, and I never use the muffin mix. I have ground my own wheat and corn at home for years, so I just grind a cup of corn and a cup of wheat, mix them with salt, baking powder, oil, and buttermilk and bake. The flavor is so much more intense than that stale muffin or cornmeal mix you buy. Once you've had cornbread from fresh ground grains you would be content to live on that and nothing else . . . well, maybe only if you were raised in the South!
I made this for my Bunco party and it was a HUGE hit! I'd never heard of it before, so was a bit nervous of what the end result would be. To start off, I didn't start making this until 4 pm with a 6:30 start for the party. I baked the cornbread as per the recipe and then got distracted with various other activities to get ready for the party. I honestly sprinkled the top layer of cheese on when my first guest arrived at 5:50. There was no refrigerating and certainly not a 2 hour wait before eating. IT WAS AMAZING!!! It was so good, in fact, that I can assure you that, while I will give myself a little bit more time to prepare to avoid the stress, I doubt I will refrigerate it. I loved the coolness and texture. I don't think I'd like it COLD. This will be a go-to recipe for years to come!
I have a question? Does the cornbread get soggy? TY