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Corn Bread Salad Recipe


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     Corn Bread Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8 to 12

1 package 8 1/2 oz corn bread mix (jiffy)
1 Can (4 oz) chopped green chilies
1/8 tsp ground cumin
1/8 tsp dried oregano
Pinch sage
1 Cup Mayo
1 Cup Sour Cream
1 envelope ranch salad dressing mix
1 can (15 oz) Pinto beans
1 can (150z) whole kernel corn
3 medium tomatoes chopped
1 Cup chopped green pepper
1 Cup chopped green onion
10 strips bacon, cooked and crumbled
2 Cups (8 oz) shredded cheddar cheese

Prepare Corn Bread per box directions, stir in chilies, cumin, oregano, and sage. Spread in a greased 8 X 8 baking dish. Bake 400 degrees for 20 to 25 minutes. Cool.
In a small bowl combine Mayo, sour cream, and dressing mix. Crumble 1/2 of corn bread into a 13 X 9 deep baking dish. Layer 1/2 beans, 1/2 corn, 1/2 tomatoes, 1/2 green peppers, 1/2 green onions, 1/2 bacon and half cheese. In that order.
Then repeat. Dish will be very full, cover and refrigerate for at least 2 hours. Will feed approximately 12.

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