Chili Cornbread Salad/dip

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 1 heat oven to 400*.
• 2 prepare corn muffin mix per instructions.
• 3 add next 4 ingredients to batter.
• 4 spread into 8x8 greased baking pan.
• 5 bake for 25 minutes.
• 6 cool.
• 7 mix mayonnaise, sour cream and dressing mix; set aside.
• 8 crumble half the corn bread into a 13x9 dish.
• 9 layer with half the beans.
• 10 now half the mayonnaise mixture.
• 11 half the corn, tomatoes, green pepper, onions, bacon, and cheese.
• 12 repeat layers.
• 13 cover and refrigerate until chilled.