CHILI CORNBREAD SALAD RECIPES

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CHILI CORNBREAD SALAD RECIPE - FOOD.COM



Chili Cornbread Salad Recipe - Food.com image

Make and share this Chili Cornbread Salad recipe from Food.com.

Total Time 3 hours

Prep Time 35 minutes

Cook Time 2 hours 25 minutes

Yield 12 serving(s)

Number Of Ingredients 15

1 (8 1/2 ounce) package cornbread mix
1 (4 ounce) can chopped green chilies, undrained
1/8 teaspoon cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 (2/3 ounce) package envelope ranch dressing mix
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
10 slices bacon, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

  • Prepare corn bread batter according to package directions.
  • Stir in the chilies, cumin, oregano, and sage.
  • Spread in a greased 8-inch square baking dish.
  • Bake at 400 degrees for 20-25 minutes or until tests done; cool.
  • In a small bowl, combine mayo, sour cream and 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 peppers, onions, bacon and cheese.
  • Repeat layers (dish will be very full).
  • Cover and refrigerate for 2 hours.

Nutrition Facts : Calories 402.2, FatContent 16.8, SaturatedFatContent 8, CholesterolContent 34.7, SodiumContent 595.2, CarbohydrateContent 50.2, FiberContent 10, SugarContent 8.7, ProteinContent 16.2

CHILI CORNBREAD SALAD/DIP RECIPE - FOOD.COM



Chili Cornbread Salad/Dip Recipe - Food.com image

When I take this to a potluck, I always have copies of the recipe with me! There are never any leftovers!

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 serving(s)

Number Of Ingredients 15

1 (8 1/2 ounce) package corn muffin mix
1 (4 ounce) can chopped green chilies, undrained
1/2 teaspoon cumin
1/4 teaspoon oregano
1/8 teaspoon sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounce) cans pinto beans, drained
2 (15 ounce) cans whole kernel corn, drained
3 cups chopped tomatoes
1 cup chopped green pepper
1 cup chopped green onion
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

  • Heat oven to 400*.
  • Prepare corn muffin mix per instructions.
  • Add next 4 ingredients to batter.
  • Spread into 8x8 greased baking pan.
  • Bake for 25 minutes.
  • Cool.
  • Mix mayonnaise, sour cream and dressing mix; set aside.
  • Crumble half the corn bread into a 13x9 dish.
  • Layer with half the beans.
  • Now half the mayonnaise mixture.
  • Half the corn, tomatoes, green pepper, onions, bacon, and cheese.
  • Repeat layers.
  • Cover and refrigerate until chilled.

Nutrition Facts : Calories 405, FatContent 16.8, SaturatedFatContent 8, CholesterolContent 34.7, SodiumContent 596, CarbohydrateContent 50.8, FiberContent 10.2, SugarContent 9, ProteinContent 16.4

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CHILI CORNBREAD SALAD RECIPE: HOW TO MAKE IT
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
From stage.tasteofhome.com
Total Time 40 minutes
Category Lunch, Side Dishes
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Calories 383 calories per serving
  • 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. , 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.
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CHILI CORNBREAD SALAD RECIPE: HOW TO MAKE IT
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
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Total Time 40 minutes
Category Lunch, Side Dishes
Cuisine North America, Mexican
Calories 383 calories per serving
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Reviews 1
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  • Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400 deg. for 20-25 min or possibly till a toothpick inserted near the center comes out clean. Cold. In a small bowl, combine mayonnaise, lowfat sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. x 2-in. dish. Layer with half of the beans, mayonnaise mix, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and chill for 2 hrs. Yield: 12 servings.
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