CHILI CORN BREAD SALAD
This is a delicious salad for anytime of the year. I make mine in trifle bowl..it's so pretty with the layers of color, and mighty tasty.. I figure with summer around the corner this would be a great time to share another great salad recipe. Enjoy! Recipe from my Taste of Home - August/September 1999 issue.
Provided by Cassie *
Categories Other Side Dishes
Time 40m
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 400 degree F. Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
- 2. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside Crumble half of the corn bread into a 13-in. x 9-in. dish. ( I use a trifle bowl, it will be full ). Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,olives, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
- 3. This is a very well received salad...guests will love it. Enjoy!
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jesenia morales
[email protected]This is the best cornbread salad I've ever had!
Wesley Warren
[email protected]This salad is so flavorful and satisfying.
Muhammad imran Abbasi
[email protected]I love the crunch of the cornbread in this salad.
top 10
[email protected]This salad is a great way to use up leftover cornbread.
Moe Holland
[email protected]I'm not a fan of chili, but I loved this salad. The cornbread and tomatoes really balance out the spice.
Ebenezer Ampong
[email protected]This salad is a great way to get your kids to eat their vegetables.
Munir dall
[email protected]I love the pop of color that the corn and tomatoes add to this salad.
Henry Williams
[email protected]This salad is the perfect make-ahead meal. I can make it the night before and it's even better the next day.
MD sahadu
[email protected]I love that this salad is so versatile. I can add or remove ingredients to suit my taste.
Zaisha's World
[email protected]This salad is so easy to make and it's always a hit with my family and friends.
Eileen Consuelo
[email protected]I'm not a huge fan of cornbread, but I loved this salad. The cornbread is not too dry and the chili is flavorful.
Raj Kumar Sahani
[email protected]This salad is a great way to use up leftover chili. I always have some leftover chili in the fridge, so this is a perfect way to use it up.
Keshab Babu
[email protected]I love the combination of sweet and spicy in this salad. The cornbread is perfectly moist and the chili is flavorful without being too hot.
Md Mahidi
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I've made it for parties, potlucks, and even just for a quick lunch.
Aisha Zindoga
[email protected]I followed the recipe exactly and it turned out great. The only thing I would change is to add a little more cheese.
Preston Harrison
[email protected]This is the perfect summer salad - it's light, refreshing, and flavorful. I love that I can make it ahead of time, too.
ejenavi Grace
[email protected]I'm not usually a fan of cornbread, but this salad changed my mind. The sweet cornbread pairs perfectly with the spicy chili.
Vicki Paterson
[email protected]This chili cornbread salad was a hit at my last potluck! Everyone loved the unique combination of flavors and textures.