Chili Cornbread Salad
Source of Recipe
Willie Crawford's Soul Food Recipes Newsletter
List of Ingredients
1 package Jiffy cornbread mix
1 can (4 oz.) chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Pinch of rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 oz. each) pinto beans, rinsed & drained (I use
Jalapinto beans - I think they're put out by Bush's but not sure
- it's pinto beans with jalapenos)
2 cans (15-1/4 oz. each) whole kernel corn (I use Mexi-Corn)
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked & crumbled
2 cups (8 oz.) shredded cheddar cheese (I use the 4-cheese
Mexican blend)
Recipe
Prepare corn bread batter according to package directions. Stir
in the chilies, cumin, oregano & sage. Spread in an 8-inch square
baking pan. Bake at 400 degrees for 20-25 min. or until a
toothpick inserted in the center comes out clean. Cool. In a
small bowl, combine mayonnaise, sour cream, & dressing mix; set
aside. Crumble half of the cornbread into a 13x9-inch dish. Layer
with half of the beans, mayonnaise mixture, corn, tomatoes, green
pepper, onions, bacon & cheese. Repeat layers (dish will be VERY
full). Cover & refrigerate for two hours. Yield: 12 servings.
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