Chili Cornbread Salad
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
YIELD: 15 servings.
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, Oklahoma
Ingredients
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1 package (8-1/2 ounces) cornbread/muffin mix
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1 can (4 ounces) chopped green chiles, undrained
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1/8 teaspoon ground cumin
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1/8 teaspoon dried oregano
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Pinch rubbed sage
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1 cup mayonnaise
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1 cup sour cream
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1 envelope ranch salad dressing mix
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2 cans (15 ounces each) pinto beans, rinsed and drained
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2 cans (15-1/4 ounces each) whole kernel corn, drained
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3 medium tomatoes, chopped
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1 cup chopped green pepper
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1 cup chopped green onions
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10 bacon strips, cooked and crumbled
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2 cups shredded cheddar cheese
Directions
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1.
Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.
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2.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13x9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
Nutrition Facts
1 serving: 383 calories, 24g fat (8g saturated fat), 39mg cholesterol, 839mg sodium, 30g carbohydrate (9g sugars, 5g fiber), 12g protein.
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