Chili Cornbread Salad - cooking recipe

Ingredients
    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
Preparation
    Prepare corn bread batter according to package directions.
    Stir in the chilies, cumin, oregano, and sage.
    Spread in a greased 8-inch square baking dish.
    Bake at 400 degrees for 20-25 minutes or until tests done; cool.
    In a small bowl, combine mayo, sour cream and dressing mix; set aside.
    Crumble half of the cornbread into a 13x9 inch dish.
    Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green peppers, onions, bacon and cheese.
    Repeat layers (dish will be very full).
    Cover and refrigerate for 2 hours.

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