Chili Cornbread Salad

Name: Chili Cornbread Salad
Prep time: 2 h 40 min
Cook time: 2 h 40 min
Total time: 2 h 40 min
Yield: 15
Ingredients: 1 (8.5-ounce) package cornbread/muffin mix; 1 (4-ounce) can chopped green chiles, undrained; 1/8 teaspoon ground cumin; 1/8 teaspoon dried oregano; rubbed sage, to taste; 1 cup mayonnaise; 1 cup sour cream; 1 (1-ounce) envelope ranch salad dressing mix; 2 (15-ounce) cans pinto beans, rinsed and drained; 2 (15.25-ounce) cans whole kernel corn, drained; 3 medium tomatoes, chopped; 1 cup green pepper, chopped; 1 cup green onions, chopped; 10 bacon strips, cooked and crumbled; 2 cups cheddar cheese, shredded

Pork Oven Diner-Style

Time: 2 hours 40 minutes

Yield: 15 servings

About

We have found a wonderful addition for your picnic-shindig of a menu! This Chili Cornbread Salad is way, way better than a real salad and will have everyone sitting out their best lawn chair just for you! You can never go wrong when soft, buttery cornbread rubs elbows with ranched-up spices, and all the fresh and popular veggies. You'll definitely hit the social column after serving Chili Cornbread Salad at your next soirée. It's sure to be front page news!

Ingredients

1 (8.5-ounce) package cornbread/muffin mix
1 (4-ounce) can chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
rubbed sage, to taste
1 cup mayonnaise
1 cup sour cream
1 (1-ounce) envelope ranch salad dressing mix
2 (15-ounce) cans pinto beans, rinsed and drained
2 (15.25-ounce) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup green pepper, chopped
1 cup green onions, chopped
10 bacon strips, cooked and crumbled
2 cups cheddar cheese, shredded

Directions

Step 1 -Preheat the oven according to the cornbread/muffin mix package directions.

Step 2 -Grease an 8-inch square baking dish.

Step 3 -Grease a 9x13-inch baking dish.

Step 4 -Prepare the cornbread/muffin mix according to the package directions.

Step 5 - Stir the green chiles, the ground cumin, the dried oregano, and the sage into the cornbread mixture.

Step 6 -Evenly spread the cornbread mixture into the prepared 8-inch baking dish and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes.

Step 7 -Transfer the cornbread to a wire rack to cool.

Step 8 -In a small bowl, combine the mayonnaise, the sour cream, and the ranch mix.

Step 9 -Crumble 1/2 of the cornbread into the bottom of the remaining prepared dish.

Step 10 -Top the cornbread with 1/2 of the pinto beans, 1/2 of the mayonnaise mixture, 1/2 of the corn, 1/2 of the tomatoes, 1/2 of the green pepper, 1/2 of the onions, 1/2 of the bacon, and 1/2 of the cheese.

Step 11 -Repeat the layers with the remaining ingredients starting with the cornbread and ending with the cheese. The dish will be very full.

Step 12 -Cover the salad with aluminum foil and refrigerate for 2 hours.

Step 13 -Serve.

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