Amish Chili Cornbread Salad
Here's an Amish Chili Cornbread Salad recipe that makes more than a light appetizer. It makes a meal in itself - and it's guaranteed to stick to the ribs!
While some salads are meant to be light and dainty, this salad is meant to be hearty and filling.
This recipe makes a lot of salad that would be great to take to family gatherings or tureen dinners.
1 (8 1/2 oz.) pkg. Jiffy corn bread muffin mix
1 (4 oz.) can chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
2 c. mayonnaise
2 c sour cream
1 env. Ranch dressing mix
2 (15 oz.) cans pinto beans, rinsed and drained
2 (15 1/4 oz.) cans whole kernel corn, drained
3 med. tomatoes, chopped
1 c. green peppers, chopped
1 pkg. bacon, fried and crumbled
1 c. chopped onions
2 c. shredded cheddar cheese
Prepare corn bread according to package directions. Stir in chilies, cumin, and oregano. Spread in 8” square baking dish. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. Mix mayonnaise, sour cream and dressing mix. Crumble half of the bread into a 9” x 13” dish.
Layer half the beans, half the corn, half the tomatoes, half the green peppers, half the onions, half the bacon and half the cheese. Repeat the layers. Dish will be full. Cover and refrigerate for at least 2 hours. Good for 2-3 days. Delicious!
Recipe given by Rita Schlabach.
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