Cornbread Salad

By KSmitherman

Ingredients

• 1 pkg (8oz) corn bread/muffin mix
• 1 can (4oz) chopped green chilies, undrained
• 1/8 tsp. ground cumin
• 1/8 tsp. dried oregano
• pinch rubbed sage
• 1 c. mayonnaise
• 1 c. sour cream
• 1 envelope ranch salad dressing mix
• 2 cans (15oz each) pinto beans, rinsed and drained
• 2 cans (15 1/4 oz each)whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 c. chopped green pepper
• 1 c. chopped green onions
• 10 bacon strips, cooked and crumbled
• 2 cups (8oz) shredded cheddar cheese

Preparation

Step 1

Prepare corn batter according to package directions. Stir in chilies, cumin, oregano and sage. Spread in greased 8-inch square baking pan. Bake at 400 degrees 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 the cornbread into a 13x9 inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.