Mexican - Spanish, Salads and Dressings

Chili Cornbread Salad

  • 1 packages (8-1/2 oz) Cornbread mix
  • 1 can (4 oz) Green chilies, chopped
  • 1/8 teaspoon Cumin
  • 1/8 teaspoon Oregano, dried
  • Pinch Rubbed Sage
  • 1 cup Mayonnaise
  • 1 cup Sour Cream
  • 1 envelope Ranch Dressing Mix
  • 2 cans (15 oz) Pinto beans, drain,rinse
  • 2 cans (15 oz) Corn,whole kernel,drain
  • 3 medium Tomatoes, chopped
  • 1 cup Green Pepper, chopped
  • 1 cup Green onions, chopped
  • 10 strips Bacon, crisp, chopped
  • 2 cups Cheddar cheese, mild, shredded

    • Prepare cornbread according to package directions. Stir in the chilies, cumin,oregano and sage. Spread in a greased 8-inch square baking pan. Bake at 400º for 20-25 minutes or until a toothpick comes out clean. Cool. In a small bowl,combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread inot a 13x9x2 dish. Layer with half of the beans, mayonniase mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dishwill be very full). Cover and refrigerate for 2 hours. Yield: 12 servings

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Rebecca Grant of Greensburg KY. 

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