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| Photo Credit; Taste of Home, cause everyone was too busy eating Aunt Judy's to take any photos! |
I can't WAIT to make this! It looks and sounds scrumptious! It just sounds perfect for the next potluck or party you need to bring a dish to!
Judy's Tips: I do gently press it down after the cheese layers to settle it down in a bit since it makes the dish verry full. I made it the day before and it was still great so it can chill longer than the 2 hours.
Printable/ Google Doc Copy
Chili Cornbread Salad
TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling
YIELD: 15 servings.
Ingredients
1 package (8-1/2 ounces) cornbread/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 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 shredded cheddar cheese
Directions
- Prepare cornbread 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 in the center comes out clean.
- Cool.
- 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
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| Photo Credit: taste of home |
