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Corn Bread Salad

  • 1 8 1/2 oz pkg corn bread muffin mix
  • 1 4 oz can chopped green chilis, drained
  • 1/8 tsp cumin
  • 1/8 tsp oregano
  • 1/8 tsp ground sage
  • 1 c mayonnaise
  • 1 c sour cream
  • 1 envelope ranch salad dressing mix
  • 2 15 oz cans pinto beans, rinsed and drained
  • 2 15 oz cans whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 c chopped green pepper
  • 1 c chopped onion
  • 1 c crumbled bacon
  • 2 c shredded cheddar cheese
      
 
MIx corn muffins according to package directions adding chilis, cumin, oregano and sage. Bake in an 8" greased pan for 20-25 minutes at 400 degrees. Cool then crumble. In small mixing bowl combine mayonnaise, sour cream and dressing mix. Layer half the crumbled bread in a 13x9x2" dish. Layer half of the beans, corn, pepper, onions, bacon and cheese. Repeat layers. Cover and chill. This is marvelous served with chili!
 





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