HOW TO MAKE CHILI CORNBREAD RECIPES

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CHILI CORNBREAD SALAD RECIPE: HOW TO MAKE IT



Chili Cornbread Salad Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 15 servings.

Number Of Ingredients 15

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Steps:

  • 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.

Nutrition Facts : Calories 383 calories, FatContent 24g fat (8g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 839mg sodium, CarbohydrateContent 30g carbohydrate (9g sugars, FiberContent 5g fiber), ProteinContent 12g protein.

CORNBREAD-CHILI CASSEROLE RECIPE | TRISHA YEARWOOD | FOO…



Cornbread-Chili Casserole Recipe | Trisha Yearwood | Foo… image

Provided by Trisha Yearwood

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1 medium onion, chopped 
1 1/2 pounds lean ground beef 
1 1/2 cups mild salsa (medium or hot if preferred) 
One 12-ounce bag frozen whole-kernel white shoepeg corn, thawed 
1/4 cup vegetable broth 
2 tablespoons hot Mexican chili powder 
1 teaspoon ground cumin 
Salt and freshly ground black pepper
Three 8-ounce boxes cornbread muffin mix (Jiffy preferred) 
1 1/2 cups whole milk 
1 cup shredded Cheddar (about 4 ounces) 
1/4 cup sour cream 

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Add the onion and saute until soft, about 5 minutes. Add the ground beef to the onion and saute, breaking it up with a spoon, until browned and cooked through, 8 to 10 minutes. Drain off any excess fat. Stir in the salsa, corn, vegetable broth, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Transfer the mixture into a 9-by-13-inch baking dish, smoothing into an even layer.
  • In a large bowl, mix together the corn muffin mix with about 1 1/2 cups milk, or just enough to make it easy to spread. Spread it thinly over the chili mixture. Bake until browned to top, 30 to 35 minutes. Remove from the oven and set aside for 10 minutes to allow the casserole to set. Top with the Cheddar and sour cream before serving.

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