Cornbread Salad

Bookmark and Share
Cornbread Salad

3 tbsp. Sugar
1 can 4 oz. Chopped Green (Mild) Chiles
1/8 tsp. Ground Cumin
1/8 tsp. Dried Oregano
Pinch of Sage
1 cup Mayonnaise
1 cup Sour Cream
1 Envelope Ranch-Style Salad Dressing Mix
2 cans (15 oz.) Black Beans, Rinsed and Drained
3 Medium Chopped Tomatoes
1 cup Chopped Green Pepper
1 cup Chopped Green Onion
10 Bacon Strips, Cooked and Crumbled
2 cups (8 oz.) Shredded Cheddar Cheese

Heat oven to 400 degrees F. Prepare TEAYS VALLEY CORNBREAD MIX according to package directions adding sugar. Stir in chiles, cumin, oregano, and sage. Place batter in greased, 8 inch square baking pan, and bake for 20 to 25 minutes. Cool; set aside. Mix together mayonnaise, sour cream, and dressing mix. Set aside. Crumble half of cornbread into 13” x 9” x 2” dish. Layer with half of beans, mayonnaise mixture, chopped tomatoes, green pepper, onion, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours.

Yields 12 servings.

Featured Products
Teays Valley Cornbread Mix

View Our Product Divisions