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Chili Cornbread Salad



Prepare corn bread batter according to package directions.
Stir in the the chilies, cumin, and oregano.
Spread in a greased 8-in square baking pan.
Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
Crumble half of the corn bread into a 13 x 9 in dish.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
Repeat layers.
Cover and refrigerate for 2 hours.