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.