Mexi Corn Bread Salad
Taken from my “Favorites” folder!
Taste Tester Notes; 1 small garlic clove may be added in with the mayonnaise mixture if desired
Servings 8-10
Ingredients:
1 (8-1/2 ounce) package corn muffin mix (such as Jiffy Corn Muffin Mix)
1 (4 ounce) can chopped green chilies, undrained
1/4 teaspoon ground cumin
pinch dried oregano
1 cup mayonnaise (do not use salad dressing)
1 cup sour cream
1 package dry ranch salad dressing mix
2 (15 ounce) cans pinto beans, rinsed and drained
2 (15 ounce) cans whole kernel corn, drained
3 large Roma tomatoes, chopped
1 small green bell pepper, seeded and chopped
4 green onions, chopped
10 to 12 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese (can use more or less)
Instructions:———————————-
Grease a 8-inch square baking dish.
Prepare the corn muffin mix according to package directions, then stir in green chilies, cumin and dried oregano.
Spread into the prepared baking dish.
Bake in a 400 degrees F oven for 20-25 minutes or until the cornbread tests done; cool completely.
Prepare a 13 x 9-inch pan.
In a small bowl combine the mayonnaise with sour cream and dry ranch dressing mix; set aside.
Crumble half of the cooled cornbread into the pan.
Layer with half of the pinto beans, mayonnaise mixture, corn, chopped tomatoes, green bell pepper, green onions, bacon then cheese.
Repeat layers (dish will be very full).
Cover with plastic wrap and refrigerate for 2 hours.
Related posts:
- Mexi Grilled Chicken And Black Bean Salad
Cheesy Corn Jalapeno Spoon Bread
Mexi Rice And Black Bean Salad
Layered Mexi Taco Beef And Bean Salad
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