Thursday, March 11, 2010

Corn Bread Salad (my husbands favorite!)

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 :)


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