Cornbread Salad

This Cornbread Salad recipe serves a bunch of people, so it is great to take to office parties, family reunions, church events, and more!

Recipe:
1 package (8 1/2 oz) corn bread/muffin mix
(I used 2 - 6 oz. packs of Jiffy cornbread mix -- so it makes a little more)
1 can chopped green chilies (4 oz.) undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup (8 oz) sour cream
1 envelope ranch salad dressing mix
2 cans (15 oz each) pinto beans, rinsed and drained (OR black beans)
2 cans (15-1/4 oz. each) whole kernel corn, drained (I use 1 can -- 2 seems to be too much)
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 oz) shredded cheddar cheese

I also like olives on top of salad but husband does not!

Prepare corn bread batter according to package directions. Stir in the 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 small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the corn bread into a 13 x 9 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.

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At Home with Mrs. Joan
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Centre, AL 35960

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