Chili Corn Bread Salad

By ccavaletti

Ingredients

• 1 pkg (8-1/2 oz) corn bread/muffin mix (plus ingredients to make it)
• 1 can (4 oz) chopped green chilies, undrained
• 1/8 tsp ground cumin
• 1/8 tsp dried oregano
• 1 pinch rubbed sage
• 1 c mayonnaise
• 1 c sour cream
• 1 envelope ranch salad dressing mix
• 2 cans pinto beans, rinsed and drained
• 2 cans whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 c green pepper, chopped
• 1 c chopped green onions
• 10 bacon strips, cooked and crumbled
• 2 c shredded cheddar cheese

Details

Servings 12

Preparation

Step 1

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

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.

Crumble half of the corn bread into a 13x9 dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish with be very full).

Cover and refrigerate for 2 hours.