Chili Corn Bread Salad

Name: Chili Corn Bread Salad
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Southern
Ingredients: 850 grams cans each) pinto beans, rinsed and drained; 10 bacon strips, cooked and crumbled; 241 grams package corn bread/muffin mix; 113 grams can chopped green chilies, undrained; 237 milliliters chopped green onions; 237 milliliters chopped green pepper; 0 teaspoons ground cumin; 237 milliliters mayonnaise; 0 teaspoons dried oregano; 1 envelope ranch salad dressing mix; 1 pinch Pinch rubbed sage; 227 grams cups shredded cheddar cheese; 227 grams cup sour cream; 3 mediums tomatoes, chopped; 850 grams cans each) whole kernel corn, drained

The recipe Chili Corn Bread Salad could satisfy your Southern craving in roughly 40 minutes. This recipe serves 12. One serving contains 487 calories, 14g of protein, and 30g of fat. This recipe from Taste of Home requires tomatoes, bacon strips, green onions, and oregano. The Super Bowl will be even more special with this recipe. It works well as a side dish.

Instructions

Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage.

Ingredients you will need

Cornbread

Chili Pepper

Oregano

Cumin

Sage

Spread in a greased 8-in. square baking pan.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.

Equipment you will use

Toothpicks

Oven

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13-in. x 9-in. dish.

Ingredients you will need

Salad Dressing Mix

Cornbread

Mayonnaise

Sour Cream

Equipment you will use

Bowl

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.

Ingredients you will need

Green Pepper

Mayonnaise

Tomato

Cheese

Onion

Bacon

Beans

Corn

Equipment

Ingredients

Servings:

850grams

cans each) pinto beans, rinsed and drained 10

bacon strips, cooked and crumbled 241grams

package corn bread/muffin mix 113grams

can chopped green chilies, undrained 237milliliters

chopped green onions 237milliliters

chopped green pepper 0teaspoons

ground cumin 237milliliters

mayonnaise 0teaspoons

dried oregano 1envelope

ranch salad dressing mix 1pinch

Pinch rubbed sage 227grams

cups shredded cheddar cheese 227grams

cup sour cream 3mediums

tomatoes, chopped 850grams

cans each) whole kernel corn, drained

Recommended wine: Cava, Shiraz, Grenache

Cava, Shiraz, and Grenache are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. The Segura Viudas Cava Brut rosé with a 4.5 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.

Segura Viudas Cava Brut Rose

Youthful fruity aromas of strawberry, redcurrant and pomegranate lead to a refreshing palate full of cherry fruit and a light acidity. A soft finish on the back of the palate gives a lovely, approachable balance to this Cava.Blend: 90% Trepat; 10% Grenacha