Chili Corn Bread Salad

By djmoulds

Ingredients

• 1 pkg [8 1/2 oz] corn bread mix
• 1 can 4oz green chilies, undrained
• 1/8 t ground cumin
• 1/8 t dried oregano
• Pinch rubbed sage
• 1 cup mayo
• 1 cup sour cream
• 1 envelope ranch salad dressing mix
• 2 cans pinto beans, rinsed and drained
• 2 cans 15 0z whole kernel corn, drained
• 3 medium tomatoes, xhopped
• 1 cup chopped green pepper
• 1 cup chopped green onions
• 10 bacon strips, cooked and crumbled
• 2 cups shredded cheddar cheese

Details

Servings 12

Preparation

Step 1

Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in a greased 8 in square baking pan. Bake at 400 for 20-25 minutes or until a toothpick inserted near rhe center comes out clean. Cool

In a small bowl combine mayo, sour cream and dressing mix; set aside.
Crumble half of the corn bread into a 13 x 9 dish. Layer with half of the beans, maonnaise mixture, corn tomatoes, green pepper onions, bacon and cheese. Repeat layers. Cover and refrigerate 2 hours