Name: Cole's Cornbread Salad
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Corn bread/muffin mix - 1 (7.5 ounce) package; Chopped green chilies, undrained - 1 (4 ounce) can; Ground cumin - ⅛ teaspoon; Dried oregano - ⅛ teaspoon; Rubbed sage - 1 pinch; Mayonnaise - 1 cup; Sour cream - 1 cup; Dry Ranch-style dressing mix - 1 (1 ounce) package; Bacon - 10 slices; Pinto beans, drained and rinsed - 2 (15.5 ounce) cans; Whole kernel corn, drained - 1 (10 ounce) can; Tomatoes, chopped - 3 medium; Chopped green pepper - 1 cup; Chopped green onion - 1 cup; Shredded Cheddar cheese - 2 cups

Ingredients for - Cole's Cornbread Salad

1. Corn bread/muffin mix 1 (7.5 ounce) package

2. Chopped green chilies, undrained 1 (4 ounce) can

3. Ground cumin ⅛ teaspoon

4. Dried oregano ⅛ teaspoon

5. Rubbed sage 1 pinch

6. Mayonnaise 1 cup

7. Sour cream 1 cup

8. Dry Ranch-style dressing mix 1 (1 ounce) package

9. Bacon 10 slices

10. Pinto beans, drained and rinsed 2 (15.5 ounce) cans

11. Whole kernel corn, drained 1 (10 ounce) can

12. Tomatoes, chopped 3 medium

13. Chopped green pepper 1 cup

14. Chopped green onion 1 cup

15. Shredded Cheddar cheese 2 cups

How to cook deliciously - Cole's Cornbread Salad

1 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Prepare the cornbread mix according to package directions, stirring green chilies, cumin, oregano and sage into the finished batter. Spread into a greased 8 inch square pan.

2 . Stage

Bake for 20 to 25 minutes in the preheated oven, or until the top springs back when lightly pressed. Set aside to cool completely.

3 . Stage

In a small bowl, stir together the mayonnaise, sour cream, and Ranch Dressing mix. Set aside. Wrap bacon in paper towels, and cook in the microwave until crisp, about 45 seconds per slice. Crumble, and set aside.

4 . Stage

Crumble half of the cornbread into the bottom of a 9x13 inch baking dish. Pour half of the beans over the crumbled bread, half of the mayonnaise mixture, half of the corn, tomatoes, peppers, green onion, bacon and cheese. Repeat the layers ending with cheese on top. The dish will be very full. Cover and refrigerate for 2 hours before serving.