Tidewater Basketry Guild Recipes

TBG Chef Peggy Williams


Chili Corn Bread Salad

Jiffy corn bread mix
4 oz. chopped green chilies, undrained
1/8 tsp cumin
1/8 tsp oregano
pinch of rubbed sage
1 cup mayo (I use Miracle Whip Free)
8 oz. sour cream (I use no fat sour cream)
envelope Ranch Salad dressing mix
15 oz can pinto beans, rinsed & drained
15.25 oz can whole kernel corn, drained
3 med. tomatoes, chopped
1 cup chopped green onions
10 bacon strips, cooked & crumbled ( I use turkey bacon)
8 oz. shredded cheddar cheese

Prepare cornbread per directions, adding chilies, cumin, oregano & sage. Spread in greased 8" square pan. Bake 400 degrees for 20-25 minutes. Cool .

Combine mayo, sour cream & salad dressing mix. Set aside.

In 9 x 13 dish, layer 1/2 of each:

Crumbled corn bread
Mayo mixture

Repeat layers. Cover and refrigerate for 2 hours.