Thursday, June 7, 2012
Chili Corn Bread salad
Wow, was this stuff good!
I got the recipe from a co worker, and it's actually called a salad, but she served it with chips, like a dip.
I had never had anything quite like this, cornbread mixed in with all these awesome ingredients. Bacon, cheese, pinto beans,crisp corn, peppers and onions, so spicy with oregano and cumin, and all held together with tangy sour cream and mayo..so many wonderful flavors and textures!
It makes a huge amount....it filled a 9x13 pan...just perfect for a pot luck.
I wish my photo would have turned out better. It was so awesome, I can't wait to make it myself!
Chili Corn Bread Salad
1 package (8 1/2 oz.) corn bread muffin mix
1 can ( 4oz.) chopped green chili's
1/8 tsp. ground cumin
1/8 tsp. ground oregano
pinch of rubbed sage
1 c. mayo
1 c. sour cream
1 envelope ranch salad dressing mix
2 cans (15 oz.) pinto beans, rinsed and drained
2 cans (15 1/4 oz. each) whole kernel corn, drained
3 medium tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onions
10 bacon strips, cooked and crumbled
2 c. shredded cheddar cheese
Prepare the corn bread according to package directions. Stir in the chili's, cumin, oregano, and sage. Spread in a greased 8" pan, bake at 400 for 20-35 minutes until done. Cool.
In a small bowl, combine the mayo, sour cream, and dressing. Mix and set aside. Crumble half of the corn bread in a 9x13 pan. Layer with 1/2 of the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon, and cheese. Repeat layers. Dish will be very full. Cover and refrigerate 2 hours. 12 servings.