Friday, March 11, 2011
Corn Bread Salad (My hubby's favorite dish!)
I actually posted this recipe one year ago today, but I didn't have a picture and since I made it recently I've been wanting to post it again. The picture doesn't do it a ton of justice, but believe me it's A-MA-ZING!
1 package (8 1/2 ounces) corn bread/muffin mix
1 can (4 oz) chopped green chilies
1/8 tsp cumin
1/8 tsp oregano
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
1 can (15 oz) pinto beans, drained and rinsed
1 can (15 1/4 oz) whole kernel corn, drained
3 medium tomatoes, seeded and chopped
1 medium green pepper, chopped
6 green onions, chopped
6 strips of bacon, cooked and crumbled
1 cup shredded cheddar cheese
Prepare corn bread according to pkg adding the chillies, cumin and oregano. Spread in a greased 8 inch pan. Bake at 400 degrees for 20-25 minutes or until done.
Combine mayonnaise, sour cream, and dressing mix. Stir in beans, corn, tomatoes, peppers, green onions and bacon.
Crumble 3/4 of corn bread into a 13x9 pan. Top with mixture and cheese. Top with the rest of the crumbled corn bread. Refrigerate for 2 hours.
This recipe takes well to modifications. My husband and I leave out the green onions and the green pepper because we don't like them and we usually add extra bacon :)