This year, we went to my brother- and sister-in-law’s house in Kansas City for Christmas. Rather than having a big, sit-down dinner, we decided on a spread of appetizers and salads we could just snack on throughout the day. You might call it grazing. There was so much good food, but one of my favorite things there was a unique, delicious chili-corn bread salad Katrina made. I had never had anything like it, and boy was it good. I brought some leftovers home, and they were just as good the next day! She was kind enough to share the recipe.
1 package (8 1/2 oz.) corn bread/muffin mix
1 can (4 oz.) chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. ground oregano
Pinch rubbed sage
1 1/4 cups mayonnaise
1 1/4 cups sour cream
1 envelope powdered ranch salad dressing mix
2 cans (15 oz. each) pinto beans, rinsed and drained
2 cans (15 1/4 oz. each) whole kernel corn, drained
2 medium tomatoes, chopped
1 cup chopped red bell pepper
1 bunch chopped green onions
15 bacon strips, cooked and crumbled
3 cups shredded Cheddar cheese
Prepare corn bread batter according to package directions. Stir in the can of chilies, cumin, oregano, and sage. Spread in a greased 8×8″ baking dish and bake at 400 degrees F. for 20 to 25 minutes. Cool.
Combine mayonnaise, sour cream, and ranch dressing mix; set aside.
Crumble half the corn bread into bite-sized or smaller pieces and spread on the bottom of a 13x9x2″ dish. Top that layer with half the beans, mayonnaise mixture, corn, tomatoes, pepper, onions, bacon, and cheese. Repeat layers. Dish will be very full. Cover and refrigerate for two hours before serving.
Give this tasty dish a try … it makes a delicious meatless meal, but you could add browned ground taco meat to make it a main dish. I’ll definitely be making this a part of my regular rotation. Thanks, Katrina!