Chile Cornbread Salad

Submitted by YaYa1689

"I got this recipe out of Taste Of Home. It is delicious!"

 

• Ready In: 55mins
• Ingredients: 15
• Serves: 12

ingredients

• 1 (8 1/2 ounce) package cornbread mix
• 1 (4 ounce) can chopped green chilies, undrained
• 1⁄8 teaspoon ground cumin
• 1⁄8 teaspoon dried oregano
• 1 pinch rubbed sage
• 1 cup mayonnaise (Hellman's or Best Foods)
• 1 (8 ounce) carton sour cream
• 1 (1 5/8 ounce) envelope dry ranch dressing mix
• 2 (15 1/2 ounce) cans pinto beans, drain & rinse
• 2 (15 1/2 ounce) cans whole kernel corn, drained
• 3 medium tomatoes, chopped
• 1 cup chopped green bell pepper
• 1 cup chopped green onion
• 10 slices bacon, strips cooked and crumbled
• 2 cups shredded cheddar cheese

directions

1. Preheat oven to 400 degrees.
2. Prepare cornbread as package directions.
3. Stir in chiles, cumin, oregano and sage.
4. Spread in greased 8 inch square pan.
5. Bake 20-25 minutes until toothpick is clean.
6. Cool completely.
7. In small bowl, combine mayonnaise, sour cream and dressing mix, set aside.
8. Crumble half of the cornbread into a 9x13 dish.
9. Layer with half the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
10. Repeat layers.
11. Cover and refrigerate for 2 hours before serving.

Reviews

[Sydney Mike]

With one exception, this recipe was made as indicated ~ I cut the bacon back to 6 slices, but that's personal preference showing through! I also made 2 salads, each in an 8:x8" pan, because I was taking one of them over to a neighbor couple! Oh, yes, I also used a sharp cheddar! Anyway, this salad was well-received all around! I think you have a winner here! Thanks for sharing! [Tagged, made & reviewed for one of my adopted chefs in the current Pick A Chef]