Egg & Toast

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Corn Bread Salad From the kitchen of kelpiep

  • 1 pkg (8-1/2 oz) cornbread/muffin mix (or 1 recipe cornbread)
  • 1 can (4 oz) chopped green chilies, undrained
  • 1/8 tsp ground cumin
  • 1/8 tsp dried oregano
  • pinch rubbed sage
  • 1 c mayonnaise
  • 1 c (8 oz) sour cream
  • 1 envelope ranch salad dressing mix
  • 2 cans (15 oz each) pinto beans, rinsed & drained
  • 2 cans (15-1/4 oz each) whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 c chopped green pepper
  • 1 c chopped green onions
  • 10 bacon strips, cooked & crumbled (not necessary - good without!)
  • 2 c (8 oz) shredded cheddar cheese

Prepare corn bread batter according to package or recipe directions. (My favorite recipe is on this website.) Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400ยบ for 20-25 min or until a toothpick inserted near the center comes out clean. Cool.

In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.

Crumble half the corn bread into a 13-in. x 9-in. x 2-in dish. Layer with half the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon (if used - or retain for optional topping) and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.

Yield: 12 servings.