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By lovey590
Chili Cornbread Salad
1 step
Prep:20minCook:20min
A co-worker brought this wonderful dish to a potluck several years ago. She had copies of the recipe next to the pan. Now I make it for get-togethers and also supply copies of the recipe. I never have any leftover salad or recipes. —Kelly Newsom, Jenks, Oklahoma
Updated at: Wed, 16 Aug 2023 22:00:33 GMT
Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories419.2 kcal (21%)
Total Fat28.3 g (40%)
Carbs30.4 g (12%)
Sugars7.7 g (9%)
Protein13.4 g (27%)
Sodium865.6 mg (43%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
15 servings
1 x 8.5 ouncescornbread mix
package
1 x 4 ouncescan chopped green chiles
undrained
⅛ teaspoonground cumin
⅛ teaspoondried oregano
rubbed sage
1 cupmayonnaise
1 cupsour cream
1 enveloperanch salad dressing mix
2 x 15 ouncescans pinto beans
rinsed and drained
2 x 15.25 ouncescans whole kernel corn
drained
3tomatoes
medium, chopped
1 cupgreen pepper
chopped
1 cupgreen onions
chopped
10bacon strips
cooked and crumbled
2 cupsshredded cheddar cheese
Instructions
Step 1
Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. , In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread 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.
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