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Chili Corn Bread Salad

August 14, 2007

Chili Corn Bread Salad
I just made this dish for the church picnic this last weekend. I’d never made it before and didn’t even know if I would like it, but it is so good! Apparently, it was a hit because there were women taking down Josh’s name and telling him they would track me down for the recipe. Unfortunately, I left my dish at the park, totally forgetting to go talk to the ladies!

I made a half batch of it tonight for myself, including the “extra” corn bread I had and omitting the bell peppers because I’m not a fan of those.


(Photo and recipe is from Taste of Home)

1 (8 ½ oz.) pkg. corn bread/muffin mix
1 (4 oz.) can green chiles, undrained
1/4 tsp. ground cumin
1/4 tsp. dried oregano
pinch of rubbed sage

1 cup mayo
1 cup sour cream
1 envelope ranch dressing mix

2 (15 oz.) cans pinto beans, drained and rinsed
2 (15 ½ oz.) cans whole kernel corn, drained
3 med. tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions (1 ½ -2 bunches)
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Prepare corn bread mix according to package instructions. Mix in green chilies, cumin, oregano, and sage. Spread in a greased 8” square baking dish. Bake at 400 degrees for 20-25 minutes, or until toothpick inserted in the middle comes out clean. Cool.

Mix together mayo, sour cream, and ranch mix.

Crumble half of corn bread into a 9x13x2” dish. Layer half the beans, mayo 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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