Chili Cornbread Salad Recipe

Ingredients

1 pkg. (8-1/2 oz.) Jiffy cornbread muffin mix
1 can (4-oz) chopped green chilies
1/8 tsp. oregano
1/8 tsp. cumin
1 cup mayonnaise
1 cup sour cream
1 envelope ranch dressing mix
2 cans (15-oz. each) pinto or kidney beans, rinsed, dried
2 cans (15-1/4 oz. each) whole kernel corn, drained
3 medium tomatoes, chopped
1 large green pepper, chopped
1 bunch green onions, chopped
10 bacon strips, crumbled
2 cups cheddar cheese, shredded

Preparation

Step 1

Prepare cornbread mix as indicated on box, then stir in chilies, cumin, and oregano and spread in greased pan. Bake at 400 degrees for 25 minutes.
In a bowl combine mayonnaise, sour cream, and dressing mix. In a separate bowl, mix corn, tomatoes, green pepper, green onion, bacon, and cheese.
Crumble 1/2 of cornbread into 9X13" pan. Then layer 1/2 beans, then 1/2 mayonnaise mixture, and 1/2 corn/bacon mixture. Repeat layers. Refrigerate 2 hours. Serve with a fruit salad and corn bread. Makes 8-10 main dish servings.

Enjoy!