Chili Cornbread Salad

Total Time: 3 hrs Preparation Time: 35 mins Cook Time: 2 hrs 25 mins

Ingredients

• Servings: 12
• 1 (8 1/2 ounce) package cornbread mix
• 1 (4 ounce) can chopped green chilies, undrained
• 1/8 teaspoon cumin
• 1/8 teaspoon dried oregano
• 1 pinch rubbed sage
• 1 cup mayonnaise
• 1 cup sour cream
• 1 (2/3 ounce) package envelope ranch dressing mix
• 2 (15 ounce) cans pinto beans, rinsed and drained
• 2 (15 ounce) cans whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 cup chopped green bell pepper
• 1 cup chopped green onion
• 10 slices bacon, cooked and crumbled
• 2 cups shredded cheddar cheese

Recipe

• 1 prepare corn bread batter according to package directions.
• 2 stir in the chilies, cumin, oregano, and sage.
• 3 spread in a greased 8-inch square baking dish.
• 4 bake at 400 degrees for 20-25 minutes or until tests done; cool.
• 5 in a small bowl, combine mayo, sour cream and dressing mix; set aside.
• 6 crumble half of the cornbread into a 13x9 inch dish.
• 7 layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
• 8 repeat layers (dish will be very full).
• 9 cover and refrigerate for 2 hours.