CHILI CORN BREAD SALAD
INGREDIENTS
• 1 package (8-1/2 oz.)
corn bread/muffin mix
• 1 can (4 oz.) chopped
green chilies, undrained
• 1/8 teaspoon
ground cumin
• 1/8 teaspoon
dried oregano
• Pinch rubbed sage
• 1 cup mayonnaise
• 1 cup (8 oz.)
sour cream
• 1 envelope ranch salad
dressing mix
26
INSTRUCTIONS
• 2 cans (15 oz. ea.)
pinto beans, rinsed and
drained
• 2 cans (15-1/4 oz. ea.)
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
Preheat oven to 400º.
Prepare corn bread batter according to package
directions. Stir in chilies, cumin, oregano, and sage.
Spread in a greased 8-in. square baking pan.
Bake at 400° for 20-25 minutes or until a toothpick
inserted near the center comes out clean. Cool.
In a small bowl, combine mayonnaise, sour cream, and
dressing mix; set aside.
Crumble half of the corn bread 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.
12 servings
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