Chili Cornbread Salad/Dip |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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When I take this to a potluck, I always have copies of the recipe with me! There are never any leftovers! Ingredients:
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 |
Directions:
1. Heat oven to 400*.
2. Prepare corn muffin mix per instructions.
3. Add next 4 ingredients to batter.
4. Spread into 8x8 greased baking pan.
5. Bake for 25 minutes.
6. Cool.
7. Mix mayonnaise, sour cream and dressing mix; set aside.
8. Crumble half the corn bread into a 13x9 dish.
9. Layer with half the beans.
10. Now half the mayonnaise mixture.
11. Half the corn, tomatoes, green pepper, onions, bacon, and cheese.
12. Repeat layers.
13. Cover and refrigerate until chilled.
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