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Chile Corn Bread Salad

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Chile Corn Bread Salad is a mouth watering side dish recipe. An easy to prepare Chile Corn Bread Salad recipe wont let you forget its taste forever. So, give it a try and squander its taste!
Ingredients
  Corn bread mix 6 Ounce (1 Envelope)
  Canned chopped green chiles 4 Ounce
  Cumin 1⁄8 Teaspoon
  Oregano 1⁄8 Teaspoon
  Sage 1 Pinch
  Mayonnaise 1 Cup (16 tbs)
  Sour cream 1 Cup (16 tbs)
  Ranch salad dressing mix 1 Tablespoon (1 Envelope)
  Canned pinto beans 30 Ounce, drained and rinsed (About 2 Cans Of 15 Ounce Each)
  Canned whole kernel corn 16 Ounce, drained (About 2 Cans Of 8 Ounce Each)
  Tomatoes 3 Medium, chopped
  Chopped green bell peppers 1 Cup (16 tbs)
  Chopped green onions 1 Cup (16 tbs)
  Bacon slices 10 , crisp cooked and crumbled
  Cheddar cheese 8 Ounce, shredded
Directions

Prepare the corn bread batter using the package directions.
Stir in the chiles, cumin, oregano and sage.
Spread in a greased 8 -square baking pan.
Bake at 400 degrees for 20 to 25 minutes or until bread tests done.
Cool.
Combine the mayonnaise, sour cream and salad dressing mix in a small bowl and mix well.
Crumble half the corn bread into a 9xl3 baking pan.
Layer the beans, mayonnaise mixture, corn, tomatoes, bell peppers, green onions, bacon and Cheddar cheese over the corn bread layer in the order listed, 1/2 at a time.
Repeat the layers (pan will be quite full).
Chill, covered, for 2 hours.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Interest: 
Party
Servings: 
12

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