Amish Country Chili Cornbread Salad

Amish Country Chili Cornbread Salad

Lee Ann Miller

Servings

12

Cook Time

2 hours

Category

Main Dish

Ingredients

  • 8 ½ oz. Pkg Cornbread/Muffin Jiffy Mix

  • 1- 4oz. Can Green Chilies, undrained

  • 1/8 tsp Ground Cumin

  • 1/8 tsp Dried Oregano

  • 1 Pinch Rubbed Sage

  • ½ Cup Green Pepper, chopped

  • ½ Cup Orange Pepper, chopped

  • 1 Cup Green Onions, chopped

  • 2- 15 oz. Cans Pinto Beans, rinsed & drained

  • 2- 15 1/2 oz. Cans Whole Kernel Corn, drained

  • 1 lb. Bacon, cut in small pieces, fried & drained on paper towel

  • 3 Medium Tomatoes, chopped

  • 2 Cups (8 oz) Shredded Cheddar Cheese

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  • 1 Cup Mayonnaise

  • 1 Cup Sour Cream

  • 1 Pkg Ranch Dressing Mix

  • ¼ Cup Fresh Chopped Parsley

Directions

  1. Rinse and drain beans and corn.

  2. Prepare and bake cornbread mix according to directions; stir in chilies, cumin, oregano and sage.

  3. Bake in greased 8”x8” square pan at 400 degrees for 20-25 minutes.

  4. Let cool.

  5. Cut cornbread into small pieces and crumble half into bottom of 13”x9” pan (or a little larger pan).

  6. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, peppers, onions, bacon and cheese. Repeat layers.

  7. Cover and refrigerate for at least two hours.
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