Chili Cornbread Salad
This "salad" is full of all kinds of summer's goodness!
Servings 12
Ingredients
- 1 box Jiffy cornbread mix + ingredients listed on box
- 4 oz chopped green chiles, undrained
- ⅛ tsp cumin
- ⅛ tsp oregano
- 1 c mayonnaise
- 1 c sour cream
- 1 envelope ranch dressing mix
- 2 15 oz cans pinto beans, rinsed and drained
- 2 15 oz cans whole kernel corn, drained
- 3 tomatoes, chopped
- ½ c chopped green peper
- ½-1 c chopped green onions, depending on taste
- 10 strips bacon, cooked and crumbled
- 2 c shredded cheddar cheese
Instructions
- Prepare cornbread batter according to package directions. Stir in chiles, cumin and oregano. Spread into a greaded 8 inch baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool
- In a small bowl, combine mayonnaise, sour cream and dressing mix. Set aside
- Crumble half of the cornbread into a 9x13 dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
- Cover and chill for at least 2 hours.