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Cornbread Salad

from Bobbi Leitsch

1 package (8 ½ ounces) corn bread/muffin mix according to package directions…
stir in:
1 - 4 ounce can chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp. dried oregano
a pinch of rubbed sage

Bake according to directions on box or recipe. Cool and gently crumble. (BIG crumbs)

1 (1 oz.) pkg. Hidden Valley Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise

2 (16 oz.) cans pinto beans, drained
2 - 15 ounce cans whole kernel golden sweet corn, drained
3 lg. tomatoes, chopped
1 cup chopped green pepper
1 bunch, finely chopped green onions
2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled

Place half of crumbled cornbread in the bottom of a large serving bowl with straight sides or a 13 X 9” pyrex baking dish. Top with half of each of the beans, mayonnaise mixture, and corn. Combine tomatoes, pepper, and onions- layer on half of this mixture, followed by ½ the bacon and cheese. Repeat layers using remaining ingredients.
Garnish as desired.
Cover and chill 2-3 hours or overnight before serving.

* Notes:
- It’s easier to make in a bowl, less surface area to spread out layers of ingredients.
- You may use your favorite corn bread recipe instead of a mix, just need to make the equivalent of a 9 X 9” pan of cornbread.
- I mixed 1 can of black beans with 1 can of pinto beans, some recipes call for kidney beans.
- 4 cups of fresh corn shaved from the cob is a tasty alternative to canned!

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