Cornbread Salad

 


Cornbread Salad

(Betty Porter)

 

1 8.5-oz. pkg. gluten-free cornbread muffin mix (or equivalent amount from a larger package)

1 4-oz. can chopped green chilis, undrained

1/8 t. ground cumin

1/8 t. dried oregano

1 cup mayonnaise

1 cup dairy-free sour cream substitute

2 T. ranch dressing mix

2 15-oz. cans regular corn

3 medium tomatoes, chopped

1 cup chopped green onions

10 bacon strips, cooked and crumbled

2 cups shredded dairy-free cheddar cheese substitute

 

Prepare cornbread batter according to package directions and add green chilis, cumin, and oregano. Bake in an 8” pan at 400 degrees until done, 20 to 25 minutes. Cool.

Whisk together mayonnaise, sour cream substitute, and dressing mix. Set aside.

Crumble half of cornbread into a 13x9” pan or glass trifle dish. Layer with half beans, mayonnaise mixture, corn, tomatoes, green onion, bacon, and cheese. Repeat until pan is full.

Cover with plastic wrap and refrigerate for at least 2 hours.

 



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