Southern Cornbread Salad

Tomorrow I will post my own picture but here is one I found on Tasteofhome.com

One summer I worked at a place called The Magnolia House and everything there was homemade and delicious!!  They served this cornbread salad there and it truely is YUMMY!  I am going to a birthday party/grill out tomorrow night and I think I am taking this as a side dish! 

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix ( I use Jiffy since I like sweet cornbread)

1 can (4 ounces) chopped green chilies, undrained

1/8 teaspoon ground cumin

1/8 teaspoon dried oregano

Pinch rubbed sage

1 cup mayonnaise ( REAL mayo NOT Miracle Whip)

1 cup (8 ounces) sour cream

1 envelope ranch salad dressing mix

2 cans (15 ounces each) pinto beans, rinsed and drained

2 cans (15-1/4 ounces each) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup chopped green pepper

1 cup chopped green onions

10 bacon strips, cooked and crumbled

2 cups (8 ounces) shredded cheddar cheese
 
 
 
Directions:
 
 
Prepare corn bread batter according to package directions.
Stir in chilies, cumin, oregano and sage.
Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.


In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
 Crumble half of the corn bread into a 13-in. x 9-in. dish.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
 
 
ENJOY!!!