Thursday, October 18, 2007

Corn Bread Salad

Corn Bread

1 (8.5 oz.) pkg. corn bread/muffin mix
1 (4-oz) can chopped mild green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
pinch rugged sage

Prepare corn bread batter according to package directions. Stir in green chilies, cumin, oregano and sage. Spread in a greased 8 inch square baking pan. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.


1 c. mayonnaise
1 c. sour cream
1 env. ranch dressing mix
2 (15-oz) cans pinto beans, rinsed and drained
2 (15-oz) cans whole kernel corn, drained
3 med. tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onions
10 bacon strips, cooked and crumbled
2 c. shredded cheese

In a small bowl, combine mayonnaise, sour cream, and dressing mix; set aside. Crumble prepared cornbread into a 13"X 9"X 2" dish; then layer the beans, corn, tomatoes, green pepper, onions and bacon over crumbled cornbread. Top with mayonnaise mixture and then sprinkle with cheese (dish will be very full!). Cover and refrigerate for at lease two hours. Even more delicious as leftovers the next day! Makes 12 servings.

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