CHILI CORNBREAD SALAD/DIP

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Chili Cornbread Salad/Dip image

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

Provided by MizzNezz

Categories     Breads

Time 40m

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, Fat 16.8, SaturatedFat 8, Cholesterol 34.7, Sodium 596, Carbohydrate 50.8, Fiber 10.2, Sugar 9, Protein 16.4

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