Home   |   Alfa Insurance   |   Alfa Health   |   Alfa Dental   |   Alfa Realty   |   County Federations    
ALFA Farmers
ABOUT US PUBLICATIONS AGRICULTURAL RESOURCES COMMODITIES PROGRAMS NEWS & EVENTS BENEFITS & MEMBERSHIP
-> Headlines
-> Video News
-> Country Kitchen
-> Photo Galleries
-> Events

Country Kitchen
December 1, 2012 Previous Recipe | Next Recipe
HOME
BEST CARROT SHEET CAKE
CHEESE BALL
FRUIT CAKE COOKIES
CHICKEN POT PIE
BLACKBERRY WINE CAKE
CHILI CORNBREAD SALAD
BANANA NUT BREAD
CHILI CORNBREAD SALAD

1 (8 ½-ounce) package Mexican cornbread muffin mix
1 (4-ounce) can chopped green chilies, drained
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 (15-ounce) cans pinto beans, rinsed and drained
2 (15 ¼-ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green bell pepper
1 cup chopped green onion
10 slices crisply cooked bacon, crumbled
2 cups (8 ounces) shredded cheddar cheese

Prepare cornbread batter according to the package directions. Stir in chilies. Spread in a greased 8-inch square baking pan. Bake at 400 F for 20 to 25 minutes or until a toothpick inserted near the center comes out clean; cool. In a small bowl, combine the mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 9-x13-inch baking dish or a tall glass bowl. Layer on half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full.) Cover and refrigerate for 2 hours before serving.





e-News Sign Up | Site Map | Weather | Contact us RSS logo RSS Feed Twitter logo Follow us Facebook logo Become a Fan
© Copyright 2003 - 2010 Alabama Farmers Federation.
All Rights Reserved.