CORN BREAD SALAD

1 pkg (8.5 oz) corn bread/muffin mix

1 can (4 oz) chopped green chilies, undrained

1/8 tsp cumin

1/8 tsp oregano

pinch of rubbed sage

1 cup mayonnaise

1 cup (8 oz) sour cream

1 envelope ranch salad dressing mix

2 cans (15 oz ea) pinto beans, rinsed and drained

2 cans (15 1/4 oz ea) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup green bell pepper, chopped
1 cup chopped green onions

10 bacon strips, cooked, drained, crumbled

2 cups (8 oz pkg) shredded cheddar cheese

Prepare corn bread batter according to the package directions, stirring in the chilies, cumin, oregano and sage. Spread batter into a greased 9-in square pan and bake at 450 degrees 20-25 minutes until done. Cool.

In a small bowl, combine the mayo, sour cream and dressing mix; set aside. 

Crumble half the cornbread into a 13-in x 9-in dish and layer with half the beans, half the mayo mixture and half the remaining ingredients. Repeat the process (dish will be very full). Cover and refrigerate at least 2 hours before serving.

Yield: 12 servings

photo for reference only

not this exact recipe