Cornbread Salad Iii
Total Time: 2 hrs 30 mins
Preparation Time: 30 mins
Cook Time: 2 hrs
Ingredients
- Servings: 12
- 1 (7 1/2 ounce) package cornbread-muffin mix
- 1 (16 ounce) can canned chopped green chili peppers
- 1/8 teaspoon ground cumin
- 1/8 teaspoon dried oregano
- 1 pinch rubbed sage
- 10 slices bacon
- 1 cup mayonnaise
- 1 cup sour cream
- 1 (1 ounce) package dry ranch dressing mix
- 2 (15 1/2 ounce) cans pinto beans, drained and rinsed
- 1 (10 ounce) can whole kernel corn, drained
- 3 medium tomatoes, chopped
- 1 cup chopped green pepper
- 1 cup chopped green onion
- 2 cups shredded cheddar cheese
Recipe
- 1 preheat the oven to 400 degrees f (200 degrees c).
- 2 prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter.
- 3 spread into a greased 8 inch square pan.
- 4 bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed.
- 5 set aside to cool completely.
- 6 in a small bowl, stir together the mayonnaise, sour cream, and ranch dressing mix.
- 7 set aside.
- 8 wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice.
- 9 crumble, and set aside.
- 10 crumble half of the cornbread into the bottom of a 9x13 inch baking dish.
- 11 pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, bacon and cheese.
- 12 repeat the layers ending with cheese on top.
- 13 the dish will be very full.
- 14 cover and refrigerate for 2 hours before serving.
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