Chili Cornbread Salad

Chili Cornbread Salad

from tasteofhome.com
Lunch
40 min
383 kcal / serving

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

Ingredients

  • 1 packagecornbread/muffin mix
  • 1 canchopped green chiles, undrained
  • ⅛ teaspoonground cumin
  • ⅛ teaspoondried oregano
  • rubbed sage
  • 1 cupmayonnaise
  • 1 cupsour cream
  • 1envelope ranch salad dressing mix
  • 2 canspinto beans, rinsed and drained
  • 2 canswhole kernel corn, drained
  • 3 mediumtomatoes, chopped
  • 1 cupchopped green pepper
  • 1 cupchopped green onions
  • 10bacon strips, cooked and crumbled
  • 2 cupsshredded cheddar cheese

Directions

  1. 1

    Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.

  2. 2

    In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread 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.