Chili Cornbread Salad

14 ingredients
5 steps

Ingredients

  • 1 (8 1/2 ounce) cornbread mix
  • 1 (4 ounce) can green chilies, chopped
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon dried oregano
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 (1/2 ounce) ranch dressing mix
  • 2 (15 1/4 ounce) cans pinto beans, rinsed and drained
  • 2 (15 1/4 ounce) cans whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 cup chopped green pepper
  • 1 cup chopped green onion
  • 10 slices bacon, strips cooked and crumbled
  • 2 cups shredded cheddar cheese

Directions

  1. 1
    Prepare corn bread batter according to package directions.
  2. 2
    Stir in the the chilies, cumin, and oregano. Spread in a greased 8-in square baking pan. Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
  3. 3
    In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.Crumble half of the corn bread into a 13 x 9 in dish.
  4. 4
    Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
  5. 5
    Cover and refrigerate for 2 hours.

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