Chili Corn Bread Salad Recipe
A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes.
-Kelly Newsom, Jenks, Oklahoma
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 cup chopped green onions
- 1 cup mayonnaise
- 2 cups shredded cheddar cheese
- 1 envelope ranch salad dressing mix
- 1 cup (8 ounces) sour cream
- 2 cans (15 ounces each) pinto beans rinsed and drained
- 1/8 teaspoon ground cumin
- 1 cup chopped green pepper
- 1/8 teaspoon dried oregano
- pinch rubbed sage
- 10 bacon strips cooked and crumbled
- 3 medium tomatoes chopped
- 1 package (8-1/2 ounces) corn bread/muffin mix
- 1 can (4 ounces) chopped green chilies undrained
- 2 cans (15-1/4 ounces each) whole kernel corn drained
- Carbohydrate 4.20249895975969 g
- Cholesterol 30.1000000059175 mg
- Fat 13.966819276394 g
- Fiber 0.869055229137181 g
- Protein 6.11528177093294 g
- Saturated Fat 5.65785486542824 g
- Serving Size 1 1 serving (93g)
- Sodium 298.267812634746 mg
- Sugar 3.33344373062251 g
- Trans Fat 5.98366629638344 g
- Calories 165 calories
Directions Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13x9-in. 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 refrigerate for 2 hours. Yield: 12 servings. Originally published as Chili Corn Bread Salad in Taste of Home August/September 1999, p27
