For dinner Friday night it was a bowl of chili. Last night it was chili over fresh, hot cornbread topped with cheese and green onions. Tonight, for the final night in this series, it’s chili again, but this time Beverly used the left over cornbread to whip up a layered cornbread salad to go with it, and it was delicious. Here’s the recipe courtesy of WBIR-TV:
1 pkg. ranch dressing mix
1 C. sour cream
1 C. mayonnaise
1 pan cornbread
8 oz chopped green chilis
2 cans kidney or black beans, drained
1 green pepper, chopped
2 bunches green onions, chopped
3 lg tomatoes
2 cans sweet yellow corn, drained
12 slices bacon, cooked and crumbled
1 1/2 C cheddar cheese, shredded
Combine dressing mix, sour cream and mayo in advance and chill. Add green chilies to cornbread before baking, then bake, cool and crumble cornbread. In a large bowl, layer ingredients in this order: half of the cornbread, kidney beans, green pepper, green onions, half of the salad dressing, the other half of the cornbread, tomatoes, corn, the other half of the salad dressing and the bacon. Top with the cheese. Serves 15-20.
NOTE: if using a cornbread mix, use 2 packages.
And of course a couple of pics – the hole is due to my sampling before I remembered the camera.
My second helping - I really liked it - glad we have alot left over - Bev thought it had a little too much dressing.
The final bowl of chili in this series topped with Cabot cheddar and Fritos, but after tonight, it’s off to the freezer with the remainder.