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