Chili Corn Bread Salad
1 package (8-1/2 ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
Prepare corn bread batter according to package directions. Stir in the chilies,
cumin, oregano and sage.
Spread in a greased 8-in. square baking pan. Bake at 400° 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 13-in. x 9-in. x 2-in. 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.
Yield: 12 servings