Chili Corn Bread Salad

By nichc

Good dish for potluck events.

Ingredients

• 1 package (8 1/2 oz) corn bread/muffin mix
• 1 4oz can chopped green chilies, undrained
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• Pinch sage
• 1 cup mayo
• 1 cup (8 oz) sour cream
• 1 envelope ranch dressing mix
• 2 cans (15 1/4 oz each) kernel corn, drained
• 2 cans (15 1/4 oz each) pinto beans, rinsed and drained
• 3 medium tomatoes, chopped
• 1 cup chopped green pepper
• 1 cup chopped green onion
• 10 bacon strips, cooked and crumbled
• 2 cups (8 oz) shredded cheddar cheese

Details

Servings 12

Preparation

Step 1

Prepare corn bread batter per package directions. Stir in chilies, cumin, oregano, and sage. Spread into greased 8 inch square pan. Bake at 400 degrees for 20-25 minutes or until toothpick in center comes out clean. Cool.

In a small bowl combine mayo, sour cream, and dressing mix. Set aside.

Crumble half of corn bread into 13x9x2 inch dish. Layer with half the beans, mayo mixture, corn, tomatoes, green pepper, onion, bacon, and cheese. Repeat (dish will be very full).

Cover & refrigerate for 2 hours minimum before serving.