The recipe for Chili Cornbread Salad/Dip combines Tex-Mex flavors with a delightful twist of cornbread, making it perfect for potlucks and gatherings where it’s sure to disappear quickly. Here’s a detailed breakdown of how to prepare this crowd-pleaser:
Chili Cornbread Salad/Dip Recipe
Cook Time: 25 minutes
Prep Time: 15 minutes
Total Time: 40 minutes
Servings: 12
Ingredients:
- 1 can (4 oz) green chilies
- 1 tsp cumin
- 1/2 tsp dried oregano
- 1/4 tsp dried sage
- 1/8 tsp ground black pepper
- 1 package (8.5 oz) corn muffin mix
- 1 cup mayonnaise
- 1 cup sour cream
- 1 package (1 oz) ranch dressing mix
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15.25 oz) whole kernel corn, drained
- 2 cups chopped tomatoes
- 2 cups diced green pepper
- 3/4 cup sliced green onions
- 1 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
Instructions:
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Preheat Oven and Prepare Cornbread:
- Preheat your oven to 400°F (200°C).
- Prepare the corn muffin mix according to the package instructions.
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Add Flavor to Cornbread:
- Stir in the green chilies, cumin, oregano, sage, and black pepper into the corn muffin batter until well combined.
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Bake the Cornbread:
- Grease an 8×8 inch baking pan.
- Spread the cornbread batter evenly into the pan.
- Bake for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let it cool completely.
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Prepare the Dressing:
- In a bowl, mix together the mayonnaise, sour cream, and ranch dressing mix until smooth and well combined.
- Set aside.
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Assemble the Salad/Dip:
- Crumble half of the cooled cornbread into a 13×9 inch dish, creating the first layer.
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Layering:
- Top the cornbread layer with half of the drained and rinsed pinto beans.
- Spoon half of the mayonnaise mixture evenly over the beans.
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Add Vegetables and Cheese:
- Sprinkle half of the drained corn kernels, chopped tomatoes, diced green pepper, sliced green onions, cooked and crumbled bacon, and shredded cheddar cheese over the mayonnaise layer.
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Repeat Layers:
- Repeat the layering process with the remaining ingredients in the same order: cornbread, beans, mayonnaise mixture, vegetables, bacon, and cheese.
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Chill and Serve:
- Cover the dish with plastic wrap or a lid and refrigerate until thoroughly chilled and flavors are well blended.
This Chili Cornbread Salad/Dip is a versatile dish that can be served either as a salad or a dip with tortilla chips or crackers. Its Tex-Mex and Southwestern-inspired flavors, combined with the heartiness of cornbread, make it a hit at any gathering. Enjoy sharing this delicious recipe with friends and family!
