My friend is hosting Foody Friday and here is my take on a family favorite...
Click on Foody Friday to learn more about how to get involved or if you just want some new recipes click on the link at the end of this post.
This dish is a favorite with fresh fruit and lemonade on family picnics. It is a great light meal on a warm sunny day. (Hopefully those of us in Minnesota will have some of those days soon.)
Chili Cornbread Salad
Make ahead:
1 9x9 (or 8x8) pan cornbread
(I use a box mix like Jiffy or Krusteze)
Mix together:
1 cup Mayo
1 cup Sour Cream
1 envelope Ranch Salad Dressing Mix
1 can Kidney beans (pinto if desired)
1 can Corn
3 medium Tomatoes, chopped
1 cup Green Pepper, chopped
4 Chicken breasts, cooked and cubed
3 cups Cheddar cheese, shredded
Crumble half of the cornbread into a 9x13 pan. Layer with 1/2 the beans, corn, pepper, chicken, mayo mixture and cheese. Repeat layers, ending with cheese on top. Cover and refrigerate at least two hours before serving.
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2 comments:
Oh, wow, that is so different and sounds so yum. Anything with sour cream and mayo is a hit with me :)
So it's good portable? like to take with you somewhere? just keep it chilled?
Thanks, Mandy!
I have to say that Seth is SO incredibly cute. He has SUCH expressions, I just can't get over how expressive he is. My favorite is the one with him holding a hippo. He looks like someone just handed him a publisher's clearing house check for $1 million. :)
Yes - we just put it in the cooler with the drinks. For super easy serving, put it in individual ziplock containers and bring everyone a fork!
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