I made Ina’s chili corn bread salad yesterday – trust me, it was wonderful so I knew I should share it with you guys. It’s quite a lot of work but during this time of year when I have fresh corn, tomatoes, peppers and onions, I always make it at least once.
1 Jiffy Corn bread/muffin mix
1-4 oz. can chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Pinch of sage
1 cup mayo
1 cup sour cream
1 envelope ranch dressing mix
1 can pinto beans, rinsed and drained
2 cans (15oz) corn drained – I used fresh corn cut off cob, cooked and chilled
3 tomatoes, chopped
1 cup green onions, chopped
1 lb. bacon, cooked crisp and crumbled
2 c. shredded cheddar cheese
Prepare corn bread batter according to package directions. Add chilies, cumin, oregano and sage to batter. Spread in an 8″ greased pan and bake 20-25 minutes at 400 degrees. Cool.
Combine mayo, sour cream and dressing mix. Set aside. Combine beans, corn,tomatoes, green pepper, onion, bacon and cheese. Then mix in the mayo mixture.
In. 9×13 pan, crumble half of the corn bread and then add a layer of mayo mixture. Repeat with remaining corn bread and mayo mixture. Pan will be very full. Cover and chill for 2 hours.
Personal note- I divided everything in half before combining ingredients so that the entire 9×13 pan of salad wouldn’t be soggy for tonight’s meal. We ate nearly all of the first smaller pan last night and tonight I will combine the remaining ingredients so it will be fresh. I have the corn and bacon mixture in the frig separately, the mayo mixture in the frig in a container and the remaining half of the cornbread saved back. For a crowd or a potluck the full recipe would be fine.
We also froze corn yesterday – in the heat without the AC turned on. What were we thinking? Rick picks the corn, cleans the corn and cuts the corn off the cob. Then I use this recipe.
16 cups of cut corn in a roaster
1 pint of half and half
1 pound butter
Combine all and bake in 350 degree oven for one hour.
Cool pan of cooked corn in sink with ice water.
Package in zip lock bags and freeze.
What’s not to like about this? We did 2 batches – can you imagine how hot the kitchen was with the oven on for hours?
I think I touched a nerve yesterday with my post about mom’s birthday. I heard from many of you and enjoyed all of your “stories” as well. I hope all of you read the comments because I love to hear from you and can’t really re-post them. I’m counting on all of you to keep this dialogue going with an opportunity to chat among yourselves, too. I really enjoy my “social life” with all of you!
Tonight I will post Gypsy Wife and tomorrow I have 2 finishes to post so stay tuned – ha! The reality show continues. I knew the cat food in the barn was getting low and sometimes I let it empty just so I can check on Mr. Gray Cat and sure enough he was waiting for me in the barn this morning when I filled the bucket.
Whew – this got to be long! Several dogs going home today.