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CORN BREAD SALAD
1 pkg. ( 8 1/2 oz.) corn bread/muffin mix
1 can (4 oz.) chopped green chilies, 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 0z. each) pinto beans, rinsed and drained
2 cans ( 15 1/4 oz, 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 oz.) shredded cheddar cheese
Prepare corn bread batter according to package directions. Stir in
chilies, cumin, oregano and sage. Spread in a greased 8 inch square baking pan.
Bake at 400 degrees F. for 20-25 minutes or until a toothpick comes out
clean.
Cool. In a small bowl, combine mayonnaise, sour cream and dressing mix;
set aside. Crumble half the corn bread into a 13x9x2inch 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.
   
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