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Chili Cornbread Salad

Salads

Wednesday, July 07, 2004

1 pkg.(8.5 oz.) cornbread/nuffin mix
1 can (4 0z.) green chilies, undrained
1/8 tsp. ground cumin
1/2 tsp. chili powder- more or less to taste

1 cup mayonaisse
1 cup sour cream
1 envelope Ranch dressing mix
small amount of milk to thin dressing

1 can pinto beans, drained and rinsed
1 small can whole kernel corn drained
1 cup chopped green onion
1 cup chopped green pepper
3 medium tomatoes, chopped
1 can sliced black olives, drained
2 cups shredded cheese
10 strips bacon, fried and crumbled

Prepare cornbread batter as directed on package. Stir in chilies, cumin and chili powder. Spread batter in 8x8 greased pan. Bake at 400 degrees for 20-25 minutes. Cool completely.
In a small bowl, combine mayo, sour cream and ranch dressing. Set aside. Stir in a little milk if necessary so it can be drizzled on salad.

In a 9x13 pan, crumble 1/2 of the corn bread to cover bottom of pan. Layer 1/2 of all other ingredients. Drizzle with 1/2 the dressing. Repeat a second layer- cornbread, beans, corn, vegetalbes, etc. and remaining dressing. Cover and chill 2 hours before serving.

This makes a BIG salad. The pan will be full. You can substitute a large bottle of ready made Ranch dressing instead of mixing your own. This is a great recipe to make when all the garden produce is coming in!!

515-925-3663

Mary Behrends

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