Recipes

Cornbread Salad

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Cornbread Salad

Ingredients:
12 oz. TEAYS VALLEY CORNBREAD MIX
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

Instructions:
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.

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Teays Valley Cornbread Mix

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