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By lovey590

Chili Cornbread Salad

Name: Chili Cornbread Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 package (8-1/2 ounces) cornbread/muffin mix; 1 can (4 ounces) chopped green chiles, undrained; 1/8 teaspoon ground cumin; 1/8 teaspoon dried oregano; Pinch rubbed sage; 1 cup mayonnaise; 1 cup sour cream; 1 envelope ranch salad dressing mix; 2 cans (15 ounces each) pinto beans, rinsed and drained; 2 cans (15-1/4 ounces each) 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

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

Low

Glycemic Load

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.

View on tasteofhome.com

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