Cornbread Salad

From the kitchen of Lottie Virnig, former ARCC staff

Ingredients:

1 pkg (8 ½ ounces) corn bread/muffin mix
1 can (4 ounces) chopped green chilies, with liquid (Optional)
1/8 tsp. ground cumin
1/8 tsp. dried oregano
Pinch rubbed sage
1 cup light mayonnaise
1 cup sour light cream
1 envelope ranch salad dressing
2, 15-ounce cans pinto beans, rinsed and drained
2, 15 ¼-ounce cans whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled (turkey bacon)
2 cups (8 ounces) shredded cheddar cheese

Directions:

1. Prepare corn bread batter according to package directions. 

2. Stir in the chilies, cumin, oregano, and sage. 

3. Spread in a greased 8 inch square baking pan.  Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool. 

4. In a small bowl, combine mayo, sour cream and dressing mix; set aside.  Crumble half of the corn bread in a 9x13x2 inch dish.  Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.  Repeat layers.  (Dish will be VERY full). 

5. Cover and refrigerate for 2 hours.  12 servings.