Tasting Life with Mark and Laura Goadrich

The ORC

Chili Corn Bread Salad

From the Kitchen of Michael Waddell,
2004-01-16

Mike gave us this recipe, saying it was a hit at their after-wedding brunch. We can't wait to try it during a Mexican food week.

Prep Time:
35 minutes

Cook Time:
2 hours

Categories:
Mexican
Salad

Yields:
12

1	package corn bread/muffin mix, (8 1/2 ounces)
1	can (4 oz) green chilies, chopped and undrained
1/8	teaspoon ground cumin,
1/8	teaspoon dried oregano,
	pinch rubbed sage,
1	cup mayonaise,
1	cup sour cream,
1	envelope ranch salad dressing mix,
2	cans (15 oz each) pinto beans, rinsed and drained
2	cans (15.25 oz each) whole kernel corn, drained
3	medium tomatoes, chopped
1	cup green pepper, chopped
1	cup green onions, chopped
10	strips bacon, cooked and crumbled
2	cups cheddar cheese, shredded

Prepare corn bread batter according to package directions. Stir in the chilies, cumin, oregano and sage. Spread in a greased 8" square baking pan. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
In a small bowl, combine mayonaise, sour cream and dressing mix; set aside.
Crumble half of the corn bread into a 13" x 9" x 2" 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 refridgerate for 2 hours.