I’ve been looking for a way to share recipes for some time now and finally think I’ve got it figured out. So, here’s my first recipe that I think you all will love. I have made this a few times now and it has been a hit every time.
Chili Corn Brean Salad
Summary: Easy to make and extremely delicious salad. This will be a hit at any potluck!
1 (8 1/2 ounce) package corn muffin mix
1 (4 ounce) can chopped green chilies, undrained
1/8 teaspoon cumin
1/8 teaspoon dried oregano
Pinch of rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15 ounce each) cans pinto beans, rinsed and drained
2 (15 1/4 ounce each) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 strips bacon, cooked and crumbled
2 cups shredded cheddar cheese
Heat oven to 400.
Prepare corn bread batter per instructions on package.
Stir in the chilies, cumin, oregano and sage.
Spread into 8×8 greased baking pan.
Bake for 20-25 minutes (or until an toothpick inserted in the center comes out clean); cool.
Mix mayonnaise, sour cream and dressing mix; set aside.
Crumble half the corn bread into a 13x9x2 dish.
Layer with half the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon, and cheese.
Cover and refrigerate for 2 hours.
CulinaryTradition: USA (Southwestern)