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Spicy Chili Cornbread Salad
Chef:  Lora Lackaff - Bassett , NE          Category:  Side Dishes


1 (8 1/2 oz.) package cornbread mix
4 to 5 jalapeño peppers, chopped
1/8 teaspoon sage
1/4 teaspoon oregano
1/4 teaspoon cumin
1 cup mayonnaise
1 (8 oz.) package sour cream
1 package Ranch salad dressing mix
2 (15 oz.) cans chili style beans, drained
2 cups frozen corn, thawed & drained
1 1/2 cups tomatoes, chopped
2/3 cups green pepper, chopped
1 cup green onions, chopped
1 pound bacon, cooked & crumbled
2 cups sharp Cheddar cheese, shredded

Directions: Into prepared (according to package directions) cornbread batter add jalapeños, sage, oregano, and cumin. Bake in 8 inch pan 400°F until done. Cool and crumble into medium-sized pieces. Mix mayo, sour cream and ranch dressing mix. Set aside. Layer half of the crumbled cornbread in a large clear bowl or 9x13 inch pan. Layer with half the beans, ranch dressing mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat the layers. Cover and refrigerate until serving time.

Notes: Tried this first for our 2000 ranch Christmas party supper. Easy to add your own taste variations, e.g. taco flavored ground beef, less/more hot peppers, blended cheeses.