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name12 Tomatoes
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name12 Tomatoes
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nameChili Cornbread Salad
descriptionIs a side that’s based on cornbread and placed in a casserole dish really a salad? Only your heart can answer that question, but all I know is that no matter how you classify it our Chili Cornbread Salad is the kind of dish that’s both universally loved and easy to make. That means it’s […]
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Serves 6
Course: Side
Allergen(s): Milk, Milk
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Chili Cornbread Salad

Chili Cornbread Salad

4.6 from 10 votes
Course: side
Servings: Serves 6
Author: Kristy Norrell

Ingredients

  • 1 (8.5 oz) package cornbread mix, plus ingredients called for on box
  • 1 (4 oz) can chopped green chiles
  • 1/4 teaspoon cumin
  • 1/8 teaspoon dried oregano
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 packet ranch dressing mix
  • 2 (15 oz each) cans pinto beans, rinsed and drained
  • 2 (15 oz each) cans whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 green bell pepper, chopped
  • 4 green onions, chopped
  • 10 strips bacon, cooked and crumbled
  • 2 cups cheddar cheese, grated

Preparation

  1. Preheat oven to 400°F and grease an 8-inch square baking pan with butter or nonstick spray.
  2. Prepare cornbread batter according to package instructions. Stir in chiles, cumin, and oregano before transferring to baking dish. Bake until a toothpick inserted into the center comes out clean, 20-25 minutes. Set aside to cool.
  3. In a small bowl, stir together the mayo, sour cream, and ranch dressing mix. Set aside.
  4. Crumble half of the cornbread into a 9x13-inch casserole dish. Top with half the beans, mayo mixture, corn, tomatoes, green pepper, onions, bacon, and cheese. Repeat layers once more.
  5. Cover dish and chill for 2 hours. Enjoy!