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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
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

Printed from tasteofhome.com Oct 13, 2008

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Chili Corn Bread Salad cont.

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.

Yield: 12 servings.