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Amish Country Chili Cornbread Salad

8 ½ oz. pkg cornbread/muffin Jiffy mix
1- 4oz. can green chilies, undrained 1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
1 pinch rubbed sage
½ cup green pepper, chopped
½ cup orange pepper, chopped
1 cup green onions, chopped
2- 15 oz. cans pinto beans, rinsed & drained
2- 15 1/2 oz. cans whole kernel corn, drained
1 lb. bacon, cut in small pieces, fried & drained on paper towel
3 medium tomatoes, chopped
2 cups (8 oz) shredded cheddar cheese
Dressing 1 cup mayonnaise
1 cup sour cream
1 package Ranch dressing mix
¼ cup fresh chopped parsley

Rinse and drain beans and corn. Prepare and bake cornbread mix according to directions; stir in chilies, cumin, oregano and sage. Bake in greased 8”x8” square pan at 400 degrees for 20-25 minutes. Cool. Cut cornbread into small pieces and crumble half into bottom of 13”x9” pan (or a little larger pan). Layer with half of the beans, mayonnaise mixture, corn, tomatoes, peppers, onions, bacon and cheese. Repeat layers. Cover and refrigerate for at least two hours.

Good for 2-3 days.

Serves 12.