Cornbread Salad with Beans Recipe

  • 1 package corn bread muffin mix (7.5 oz pkg)
  • 1 can chopped green chilies (4 oz can)
  • 1/8 teaspoon dried oregano
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 packet dry ranch-style dressing mix (1 oz pkt)
  • 10 slices bacon
  • 2 cans pinto beans, drained, rinsed
  • 1 can whole kernel corn, drained
  • 3 tomatoes, chopped
  • 1 cup green pepper, chopped
  • 1 cup green onion, chopped
  • 2 cups shredded Cheddar cheese
Container: 8 inch square baking pan, 9 x 13 baking dish
1.5 hrs
25 mins
2 hrs
  • Preheat the oven to 400. Prepare the cornbread mix according to package directions, stirring in the green chilies and oregano.
  • Spread into a greased 8 inch square pan. Bake for 20 to 25 minutes, or until the top springs back when lightly pressed. Set aside to cool completely.
  • 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.
  • Crumble half of the cornbread into the bottom of a 9 x 13 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.
  • This is also pretty served in a trifle dish.
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