Chili Corn Bread Salad

  • 1 package (8 1/2 oz) corn bread/ muffin mix
  • 1 can (4 oz) chopped green chilies, undrained
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon dried oregano
  • Pinch of rubbed sage
  • 1 cup mayonnaise
  • 1 cup (8 oz) sour cream
  • 1 envelope ranch salad dressing mix
  • 2 cans (15 oz each) pinto beans, rinsed and drained
  • 2 cans (15 1/4 oz each) whole kernel corn, drained
  • 3 medium tomatoes, chopped
  • 1 cup chopped green pepper
  • 1 cup chopped green onions
  • 10 bacon strips, cooked and crumbled
  • 2 cups shredded cheddar cheese

 

  1. Preheat oven to 400°

2. Prepare corn bread batter according to the package directions. Stir in the chilies, oregano, and sage.

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

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

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5. Crumble half of the corn bread mix into a 13 x 9- inch baking dish.

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6. Layer with half of the beans, mayonnaise mix, corn, tomatoes, green pepper, onions, bacon, and cheese.

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7. Repeat layers (the dish will be very full!)

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8. Cover and refrigerate for 2 hours.

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I need to apologize in advance to all of my friends and family because I will be making this A LOT. Although, as good as it is, y’all won’t mind!

This is my new “go-to”. PERFECT for potlucks or anytime you need to bring a side! I made it as a side dish last week to go with dinner(it makes a lot!) and I kept going back throughout the next few days to get some as a snack! I really didn’t have high hopes for it… it seemed to simple! But it is so flavorful!

 

 

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