CHILI CORNBREAD SALAD

From: Mollye Holzheuser 

1 PKG (8-1/2 OZ) CORNBREAD/MUFFIN MIX

1 CAN (4 OZ) CHOPPED GREEN CHILIES, UNDRAINED

1/8 TSP. CUMIN

1/8 TSP. 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

2 C. (8 OZ) SHREDDED CHEDDAR CHEESE

1.       PREPARE CORNBREAD BATTER ACCORDING TO PACKAGE DIRECTIONS.  STIR IN THE CHILIES, CUMIN, OREGANO, AND SAGE.  SPREAD IN A GREASED 8-IN. SQUARE BAKING PAN.  BAKE AT 400 DEGREES FOR 20-25 MINUTES OR UNTIL A TOOTHPICK INSERTED NEAR THE CENTER COMES OUT CLEAN.  COOL.

2.     IN A SMALL BOWL, COMBINE THE MAYONNAISE, SOUR CREAM, AND DRESSING MIX; SET ASIDE. 

3.     CRUMBLE HALF OF THE CORNBREAD INTO A 13”X9”X2” DISH.  LAYER WITH HALF OF THE BEANS, MAYONNAISE MIXTURE, CORN, TOMATOES, GREEN PEPPER, ONIONS, BACON, AND CHEESE.  REPEAT LAYERS (DISH WILL BE VERY FULL).  COVER AND REFRIGERATE FOR AT LEAST 2 HOURS. 

YIELD: 12 SERVINGS