Chili Corn Bread Salad
½ package (1-1/2 cups) Miracle Maize Country Style or Miracle Maize Sweet Corn Bread And Muffin Mixes
1 can (4 oz.) chopped green (mild) chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch of sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch-style salad dressing mix
2 cans (15 oz. each) black beans, rinsed and drained
2 cans (15.25 oz. each) whole-kernel corn, drained
3 medium chopped tomatoes
1 cup chopped green pepper
1 cup chopped green onion
10 bacon strips, cooked and crumbled
2 cups (8 oz.) shredded cheddar cheese
Heat oven to 400°. Prepare corn bread according to package instructions. Stir in chilies, cumin, oregano, and sage. Place batter in greased 8-inch-square baking pan and bake for 20 to 25 minutes. Cool. Set aside.
Mix together mayonnaise, sour cream, and dressing mix. Set aside.
Crumble half of corn bread into 13 x 9 x 2” dish. Layer with half of beans, mayonnaise mixture, corn, tomatoes, green pepper, onion, bacon, and cheese. Repeat layers.
Cover and refrigerate for 2 hours.
Makes 12 servings.
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