Cornbread Salad Recipe

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Ingredients:

Serving

2 (8 1/2 oz) packages cornbread mix (i prefer jiffy brand, it has a slight sweet taste) or 2 (8 1/2 oz) packages corn muffin m ix (i prefer jiffy brand
2 (4 oz) cans chopped green chilies, undrained
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp sweet basil (the above three seasonings can be adjusted depending on how much spice you prefer)
1/2 cup mayonnaise or 1/2 cup salad dressing
1 1/2 cups sour cream
1 (2/3 oz) envelope ranch dressing mix
3 (15 oz) cans pinto beans, rinsed and drained
2 (15 1/4 oz) cans whole kernel corn, drained
3 medium tomatoes, chopped (i used 2 cans tomatoes, diced and peeled)
1 cup chopped green peppers or 1 cup bell pepper
1 cup chopped green onion
10 slices bacon, cooked and crumbled
4 cups shredded cheddar cheese (16 oz)
2 oz cooked elbow macaroni (optional)
16 oz black-eyed peas, rinsed & drained (optional)
2 cups broccoli florets , cut into bite-size buds (optional)
2 cups diced celery (optional)
1 (10 1/2 oz) can sliced water chestnuts, cut in quarters (optional)
16 oz kidney beans, rinsed & drained (optional)
16 oz canned great northern beans, rinsed and drained (optional)
16 oz canned black beans, rinsed & drained (optional)

Directions:

Prepare corn bread batter according to package directions.
Stir in chilies, cumin, oregano and sweet basil.
Spread in a greased 9 X 13 inches.
Square baking pan.
Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Cool.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
Crumble half the corn bread into serving dish.
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.
Yield: 24 servings.
This recipe may be cut in half, if necessary.
If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
There is really no limit as to what you can put in this salad.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	455.59 Kcal (1907 kJ)
Calories from fat	200.63 Kcal
		% Daily Value*
Total Fat	22.29g	34%
Cholesterol	62.02mg	21%
Sodium	1025.95mg	43%
Potassium	899.09mg	19%
Total Carbs	35.24g	12%
Sugars	2.73g	11%
Dietary Fiber	9.29g	37%
Protein	26.68g	53%
Vitamin C	21.5mg	36%
Iron	3.4mg	19%
Calcium	244.8mg	24%

Amount Per 100 g
Calories	223.8 Kcal (937 kJ)
Calories from fat	98.56 Kcal
		% Daily Value*
Total Fat	10.95g	34%
Cholesterol	30.47mg	21%
Sodium	503.97mg	43%
Potassium	441.65mg	19%
Total Carbs	17.31g	12%
Sugars	1.34g	11%
Dietary Fiber	4.56g	37%
Protein	13.11g	53%
Vitamin C	10.5mg	36%
Iron	1.7mg	19%
Calcium	120.2mg	24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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