Want a potluck salad that everyone will love? This is it! When sweet corn is in season, use it instead of the canned corn for even more flavor.
Ingredients
- 8½ oz pkg. cornbread muffin mix
- 4 oz can chopped green chiles
- 0.12 tsp ground cumin
- 0.12 tsp dried oregano
- 0.12 tsp dried oregano
- 1 cup mayonnaise
- 1 cup sour cream
- 1 oz env. ranch salad dressing mix
- 15 oz cans pinto beans, drained
- 15½ oz cans corn, drained
- 3 tomatoes, chopped
- 1 cup green pepper, chopped
- 1 cup onion, chopped
- 10 slices bacon, crisply cooked and crumbled
- 2 cup shredded Cheddar cheese
How to Make It
- Prepare cornbread mix according to package directions; stir in chiles and seasonings. Spread batter in a greased 8"x8" baking pan. Bake at 400 degrees for 20 to 25 minutes, until center tests done; set aside to cool. In a small bowl, combine mayonnaise, sour cream and ranch dressing mix; set aside.
- Crumble half of the cornbread into a lightly greased 13"x9" glass baking pan. Layer with half each of beans, mayonnaise mixture, corn, tomatoes, green pepper, onion, bacon and cheese. Repeat layers. Cover and refrigerate for 2 hours.
