Cole's Cornbread Salad
Description
This cornbread salad recipe features layers of pinto beans, corn, tomatoes, bell pepper, green onions, bacon, and cheese for a colorful summer dish.
Ingredients
•
1 (7 1/2 ounce) package corn bread/muffin mix
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1 (4 ounce) can chopped green chilies, undrained
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1/8 teaspoon ground cumin
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1/8 teaspoon dried oregano
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1 pinch rubbed sage
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1 cup mayonnaise
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1 cup sour cream
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1 (1 ounce) package dry Ranch-style dressing mix
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10 slices bacon
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2 (15 1/2 ounce) cans pinto beans, drained and rinsed
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1 (10 ounce) can whole kernel corn, drained
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3 medium tomatoes, chopped
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1 cup chopped green pepper
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1 cup chopped green onion
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2 cups shredded Cheddar cheese
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease an 8-inch square pan.
2
Prepare cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into finished batter. Spread into the prepared pan.
3
Bake in the preheated oven until the top springs back when lightly pressed, 20 to 25 minutes. Set aside to cool completely.
4
In a small bowl, stir together mayonnaise, sour cream, and ranch dressing mix. Set aside.
5
Wrap bacon in paper towels and cook in the microwave until crisp, about 45 seconds per slice. Crumble and set aside.
6
Crumble 1/2 of the cornbread into the bottom of a 9x13-inch baking dish. Cover with 1/2 of the beans, 1/2 of the mayonnaise mixture, and 1/2 of the corn, tomatoes, pepper, green onion, bacon, and cheese. Repeat the layers ending with cheese on the top; the dish will be very full. Cover and refrigerate for 2 hours before serving.