Ingredients
-
1
-
1
-
1/2
-
1/4
-
1/8
-
1
-
1
-
1
-
2
-
2
-
3
-
1
-
1
-
10
-
2
Directions
Chili Cornbread Salad/Dip, When I take this to a potluck, I always have copies of the recipe with me! There are never any leftovers!, This is a fantastic recipe! I did some minor changes simply due to my inventory but the different textures and flavors make this dish! Instead of cumin/oregano/sage (I didn’t have those) I just taco seasoning Instead of Mayonaise and ranch mix, I just used ranch dressing in a bottle This was a huge hit and everyone wanted the recipe!, JUST INCREDIBLE! Took it to our church potluck and it just disappeared into thin air!!! So many flavors and textures in your mouth, um um it was vastly superior to ANY cold salad I have ever made! This one goes immediately into my permanent file THANKS A MILLION!!
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Steps
|
1
Done
|
Heat Oven to 400*. |
|
2
Done
|
Prepare Corn Muffin Mix Per Instructions. |
|
3
Done
|
Add Next 4 Ingredients to Batter. |
|
4
Done
|
Spread Into 8x8 Greased Baking Pan. |
|
5
Done
|
Bake For 25 Minutes. |
|
6
Done
|
Cool. |
|
7
Done
|
Mix Mayonnaise, Sour Cream and Dressing Mix; Set Aside. |
|
8
Done
|
Crumble Half the Corn Bread Into a 13x9 Dish. |
|
9
Done
|
Layer With Half the Beans. |
|
10
Done
|
Now Half the Mayonnaise Mixture. |
|
11
Done
|
Half the Corn, Tomatoes, Green Pepper, Onions, Bacon, and Cheese. |
|
12
Done
|
Repeat Layers. |
|
13
Done
|
Cover and Refrigerate Until Chilled. |
