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  • Chili Corn Bread Salad

    1 vote
    Chili Corn Bread Salad
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt corn bread/muffin mix (8-1/2 ounce.)
    • 1 can minced green chilies (4 ounce.) undrained
    • 1/8 tsp grnd cumin
    • 1/8 tsp dry oregano
    • 1 pch rubbed sage
    • 1 c. mayonnaise
    • 1 c. lowfat sour cream (8 ounce.)
    • 1 env ranch salad dressing mix
    • 2 can pinto beans (15 ounce. ea.) rinsed and liquid removed
    • 2 can whole kernel corn (15 1/4 ounce. ea.) liquid removed
    • 3 med tomatoes minced
    • 1 c. minced green pepper
    • 1 c. minced green onions
    • 10 x bacon strips cooked and crumbled
    • 2 c. shredded cheddar cheese

    Directions

    1. Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400i for 20-25 min or possibly till a toothpick inserted near the center comes out clean. Cold. In a small bowl, combine mayonnaise, lowfat sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. x 2-in. dish. Layer with half of the beans, mayonnaise mix, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and chill for 2 hrs.
    2. NOTES : This is a wonderful recipe although at first I thought it sounded pretty strange. Every time I've made it, people want the recipe.

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