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 Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Chili Corn Bread Salad cont. 10 bacon strips, cooked and crumbled 2 cups (8 ounces) shredded cheddar cheese Prepare corn bread batter according to package directions. Stir in 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. 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. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008

	Chili Corn Bread Salad Yield: 12 servings. Printed from tasteofhome.com Oct 13, 2008 Copyright Reiman Media Group, Inc © 2008