Faith & Family - Cullman, Alabama Spring 2020 - Page 9

Chili cornbread salad Total time: 20 minutes for prep; 20 minutes for baking Directions Preheat oven to 425 degrees. Sprinkle potatoes with salt and pepper; bake, uncovered, in a greased 15-by-10-by-1-inch baking pan until tender, 40-45 minutes. Cool in pan on a wire rack. Combine potatoes with next five ingredients. In another bowl, combine sour cream, mayonnaise and mustard; pour over potato mixture, tossing to coat. Refrigerate until serving. Ingredients • 1 package (8 1/2 ounces) cornbread or muffin mix • 1 can (4 ounces) chopped green chiles, undrained • 1/8 teaspoon ground cumin • 1/8 teaspoon dried oregano • Pinch rubbed sage • 1 cup mayonnaise • 1 cup sour cream • 1 envelope ranch salad dressing mix • 2 cans (15 ounces each) pinto beans, rinsed and drained • 2 cans (15 1/4 ounces each) whole kernel corn, drained • 3 medium tomatoes, chopped • 1 cup chopped green pepper • 1 cup chopped green onions • 10 bacon strips, cooked and crumbled • 2 cups shredded cheddar cheese Directions Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-inch square baking pan. Bake at 400 degrees until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13-by-9-inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours. Continued on page 12 April 2020 | Faith & Family 9