Cornbread Salad

This is one of the best salads I have ever had. It is great because you can change to meet the tastes of your family. You will love it.

• Ready In: 50 mins
• Serves: 24

Ingredients

• 2 (8 1/2ounce) packages  cornbread mix (I prefer Jiffy brand, it has a slight sweet taste) or 2 (8 1/2ounce) packages  corn muffin mix (I prefer Jiffy brand, it has a slight sweet taste)
• 2 (4 ounce) cans  chopped green chilies, undrained
• 1⁄4 teaspoon ground cumin
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon sweet basil (The above three seasonings can be adjusted depending on how much spice you prefer)
• 1⁄2 cup mayonnaise or 1⁄2 cup  salad dressing
• 1 1⁄2 cups sour cream
• 1 (2/3ounce) envelope  ranch dressing mix
• 3 (15 ounce) cans pinto beans, rinsed and drained
• 2 (15 1/4ounce) cans whole kernel corn, drained
• 3  medium tomatoes, chopped (I used 2 cans tomatoes, diced and peeled)
• 1  cup  chopped green peppers or 1  cup bell pepper
• 1  cup  chopped green onion
• 10  slices bacon, cooked and crumbled
• 4  cups  shredded cheddar cheese (16 oz)
• 2  ounces  cooked elbow macaroni (optional)
• 16  ounces black-eyed peas, rinsed & drained (optional)
• 2  cups broccoli florets, cut into bite-size buds (optional)
• 2  cups  diced celery (optional)
• 1 (10 1/2ounce) can sliced water chestnuts, cut in quarters (optional)
• 16  ounces kidney beans, rinsed & drained (optional)
• 16  ounces  canned great northern beans, rinsed and drained (optional)
• 16  ounces canned black beans, rinsed & drained (optional)

Directions

1. Prepare corn bread batter according to package directions.
2. Stir in chilies, cumin, oregano and sweet basil.
3. Spread in a greased 9 X 13 inches.
4. square baking pan.
5. Bake at 400 for 20-25 minutes or until a toothpick inserted near the center comes out clean.
6. Cool.
7. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
8. Crumble half the corn bread into serving dish.
9. Layer with half of the beans, mayonnaise mixture, corn tomatoes, green pepper, onions, bacon and cheese.
10. Repeat layers (dish will be very full).
11. Cover and refrigerate for 2 hours.
12. Yield: 24 servings.
13. This recipe may be cut in half, if necessary.
14. If using leftover cornbread, mix chilies (drained), cumin oregano, and sweet basil with all ready prepared cornbread.
15. There is really no limit as to what you can put in this salad.