Our Recipes

Chili Corn Bread Salad

Mexican Salad
  • PREP TIME
    35 minutes
  • COOK TIME
    2 hours
  • SERVINGS
    12

Mike gave us this recipe, saying it was a hit at their after-wedding brunch. We can't wait to try it during a Mexican food week.

Ingredients

Equipment

Directions

Step 1

Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8" square baking pan. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

Step 2

In a small bowl, combine mayonaise, sour cream and dressing mix; set aside.

Step 3

Crumble half of the corn bread into a 13" x 9" x 2" 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 refridgerate for 2 hours.