Sunday, March 27, 2011

Cornbread Salad

From my cousin Audrey…

•1 pkg Jiffy Corn Muffin Mix
•1 cup canned green chilies, undrained
•1/8 tsp cumin
•1/8 tsp oregano
•Pinch of sage
•1 cup mayonnaise
•1 cup sour cream
•1 envelope ranch salad dressing mix
•2 cans pinto beans, rinsed and drained
•2 can whole kernal corn, drained
•3 chopped tomatoes
•1 cup chopped green pepper
•1 cup chopped green onions
•10 slices bacon, cooked and crumbled
•2 cups shredded cheddar cheese
Prepare corn muffin mix as directed on package; stir in the chilies, oregano and sage. Spread into a greased 8 inch pan. Bake at 400 degrees for 20 – 25 minutes. Cool.

Combine mayo, sour cream and dressing mix.

Crumble 1/2 corn bread into a 9X13 baking dish. Layer with 1/2 pinto beans, 1/2 mayo mixture, 1/2 corn, 1/2 tomatoes, 1/2 green pepper, 1/2 green onion and 1/2 of the bacon and the cheese. Repeat layers. cover and refrigerate for 2 hours or overnight.

Thanks Audrey! If any of my cousins scattered around the country are reading this, I would love a recipe of yours to publish.

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