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Salad

Chili Corn Bread Salad

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Chili Corn Bread Salad

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.
Print Recipe
Prep Time 35 minutes
Cook Time 2 hours
Servings: 12
Course: Salad
Cuisine: Mexican
Ingredients Equipment Method

Ingredients
  

  • 1 package corn bread/muffin mix (8 1/2 ounces)
  • 1 can 4 oz green chilies ,chopped and undrained
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon dried oregano
  • pinch rubbed sage
  • 1 cup mayonaise
  • 1 cup sour cream
  • 1 envelope ranch salad dressing mix
  • 2 cans 15 oz each pinto beans ,rinsed and drained
  • 2 cans 15.25 oz each whole kernel corn ,drained
  • 3 medium tomatoes chopped
  • 1 cup green pepper chopped
  • 1 cup green onions chopped
  • 10 strips bacon cooked and crumbled
  • 2 cups cheddar cheese shredded

Equipment

  • 8" square baking pan
  • Small bowl
  • 13" x 9" x 2" dish

Method
 

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

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