About
We have found a wonderful addition for your picnic-shindig of a menu! This Chili Cornbread Salad is way, way better than a real salad and will have everyone sitting out their best lawn chair just for you! You can never go wrong when soft, buttery cornbread rubs elbows with ranched-up spices, and all the fresh and popular veggies. You'll definitely hit the social column after serving Chili Cornbread Salad at your next soirée. It's sure to be front page news!
Ingredients
- 1 (8.5-ounce) package cornbread/muffin mix
- 1 (4-ounce) can chopped green chiles, undrained
- 1/8 teaspoon ground cumin
- 1/8 teaspoon dried oregano
- rubbed sage, to taste
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (1-ounce) envelope ranch salad dressing mix
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 2 (15.25-ounce) cans whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup green pepper, chopped
- 1 cup green onions, chopped
- 10 bacon strips, cooked and crumbled
- 2 cups cheddar cheese, shredded
Directions
Step 1 -Preheat the oven according to the cornbread/muffin mix package directions.
Step 2 -Grease an 8-inch square baking dish.
Step 3 -Grease a 9x13-inch baking dish.
Step 4 -Prepare the cornbread/muffin mix according to the package directions.
Step 5 - Stir the green chiles, the ground cumin, the dried oregano, and the sage into the cornbread mixture.
Step 6 -Evenly spread the cornbread mixture into the prepared 8-inch baking dish and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
Step 7 -Transfer the cornbread to a wire rack to cool.
Step 8 -In a small bowl, combine the mayonnaise, the sour cream, and the ranch mix.
Step 9 -Crumble 1/2 of the cornbread into the bottom of the remaining prepared dish.
Step 10 -Top the cornbread with 1/2 of the pinto beans, 1/2 of the mayonnaise mixture, 1/2 of the corn, 1/2 of the tomatoes, 1/2 of the green pepper, 1/2 of the onions, 1/2 of the bacon, and 1/2 of the cheese.
Step 11 -Repeat the layers with the remaining ingredients starting with the cornbread and ending with the cheese. The dish will be very full.
Step 12 -Cover the salad with aluminum foil and refrigerate for 2 hours.
Step 13 -Serve.
