This recipe can be found at
http://goadrich.com/cgi-bin/recipe-book//showme.cgi?file=2004-1-16-15-20-38


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Chili Corn Bread Salad

From the Kitchen of Michael Waddell,
2004-01-16
Mike gave us this recipe, saying it was a hit at their after-wedding brunch. We can't wait to try it during a Mexican food week.
Prep Time:
 35 minutes

Cook Time:
 2 hours

Categories:
 Mexican
 Salad

Yields:
 12


Ingredients

1package corn bread/muffin mix, (8 1/2 ounces)
1can (4 oz) green chilies, chopped and undrained
1/8teaspoon ground cumin,
1/8teaspoon dried oregano,
pinch rubbed sage,
1cup mayonaise,
1cup sour cream,
1envelope ranch salad dressing mix,
2cans (15 oz each) pinto beans, rinsed and drained
2cans (15.25 oz each) whole kernel corn, drained
3medium tomatoes, chopped
1cup green pepper, chopped
1cup green onions, chopped
10strips bacon, cooked and crumbled
2cups cheddar cheese, shredded

Equipment

  • 8" square baking pan
  • small bowl
  • 13" x 9" x 2" dish

Directions

  1. Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8" square baking pan. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
  2. In a small bowl, combine mayonaise, sour cream and dressing mix; set aside.
  3. Crumble half of the corn bread into a 13" x 9" x 2" 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 refridgerate for 2 hours.