Chili Corn Bread Salad

Chili Corn Bread Salad

• 1 package (8-1/2 ounces) corn bread mix or follow directions to make cornbread on cornmeal box
• 1 can (4 ounces) chopped green chilies, undrained
• 1/8 teaspoon ground cumin
• 1/8 teaspoon dried oregano
• Pinch rubbed sage
• 1 cup mayonnaise
• 1 cup (8 ounces) sour cream
• 1 envelope ranch salad dressing mix
• 2 15 oz. cans pinto beans, rinsed and drained
• 2 15 oz. cans whole kernel corn, drained
• 3 chopped tomatoes
• 1 cup chopped green pepper
• 1 cup chopped green onions
• 10 bacon strips, crumbled
• 2 cups shredded cheddar cheese

1. Preheat oven to 400 degrees F.
2. Spray a 8-in. square baking pan with cooking spray.
3. Mix corn bread batter according to directions on package.
4. Add chilies, cumin, oregano and sage and mix in.
5. Bake for 20-25 minutes until a toothpick inserted near the center comes out clean.
6. Cool.
7. Mix mayonnaise, sour cream and dressing mix
8. Crumble half of the corn bread into a large glass bowl or a 9x13 glass pan.
9. Using half of the ingredients, layer beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
10. Repeat layers.
11. Refrigerate covered for 2 hours.

I made 1/2 the recipe which I think would be right for a family. The whole recipe would be a good potluck size. The other half of the cornbread is great by itself.