Amish Country Chili Cornbread Salad
8 ½ oz. Pkg Cornbread/Muffin Jiffy Mix
1- 4oz. Can Green Chilies, undrained
1/8 tsp Ground Cumin
1/8 tsp Dried Oregano
1 Pinch Rubbed Sage
½ Cup Green Pepper, chopped
½ Cup Orange Pepper, chopped
1 Cup Green Onions, chopped
2- 15 oz. Cans Pinto Beans, rinsed & drained
2- 15 1/2 oz. Cans Whole Kernel Corn, drained
1 lb. Bacon, cut in small pieces, fried & drained on paper towel
3 Medium Tomatoes, chopped
2 Cups (8 oz) Shredded Cheddar Cheese
1 Cup Mayonnaise
1 Cup Sour Cream
1 Pkg Ranch Dressing Mix
¼ Cup Fresh Chopped Parsley
Rinse and drain beans and corn.
Prepare and bake cornbread mix according to directions; stir in chilies, cumin, oregano and sage.
Bake in greased 8”x8” square pan at 400 degrees for 20-25 minutes.
Cut cornbread into small pieces and crumble half into bottom of 13”x9” pan (or a little larger pan).
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, peppers, onions, bacon and cheese. Repeat layers.
Cover and refrigerate for at least two hours.