We have found a wonderful addition for your picnic-shindig of a menu! This Chili Cornbread Salad is way, way better than a real salad and will have everyone sitting out their best lawn chair just for you! You can never go wrong when soft, buttery cornbread rubs elbows with ranched-up spices, and all the fresh and popular veggies. You’ll definitely hit the social column after serving Chili Cornbread Salad at your next soirée. It’s sure to be front page news!
Ingredients
- 1 (8.5-ounce) package cornbread/muffin mix
- 1 (4-ounce) can chopped green chiles, undrained
- 1/8 teaspoon ground cumin
- 1/8 teaspoon dried oregano
- rubbed sage, to taste
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (1-ounce) envelope ranch salad dressing mix
- 2 (15-ounce) cans pinto beans, rinsed and drained
- 2 (15.25-ounce) cans whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup green pepper, chopped
- 1 cup green onions, chopped
- 10 bacon strips, cooked and crumbled
- 2 cups cheddar cheese, shredded
Directions
Step 1 –Preheat the oven according to the cornbread/muffin mix package directions.
Step 2 –Grease an 8-inch square baking dish.
Step 3 –Grease a 9×13-inch baking dish.
Step 4 –Prepare the cornbread/muffin mix according to the package directions.
Step 5 –Stir the green chiles, the ground cumin, the dried oregano, and the sage into the cornbread mixture.
Step 6 –Evenly spread the cornbread mixture into the prepared 8-inch baking dish and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.
Step 7 –Transfer the cornbread to a wire rack to cool.
Step 8 –In a small bowl, combine the mayonnaise, the sour cream, and the ranch mix.
Step 9 –Crumble 1/2 of the cornbread into the bottom of the remaining prepared dish.
Step 10 –Top the cornbread with 1/2 of the pinto beans, 1/2 of the mayonnaise mixture, 1/2 of the corn, 1/2 of the tomatoes, 1/2 of the green pepper, 1/2 of the onions, 1/2 of the bacon, and 1/2 of the cheese.
Step 11 –Repeat the layers with the remaining ingredients starting with the cornbread and ending with the cheese. The dish will be very full.
Step 12 –Cover the salad with aluminum foil and refrigerate for 2 hours.
Step 13 –Serve.