Chili Cornbread Salad

8 1/2 oz. chili cornbread (see chili cornbread recipe)
1 can (4oz) chopped green chilies, undrained
1/8 tsp. ground cumin
1/8 tsp dried oregano
pinch of rubbed sage
1 c. ranch dressing (Ranch Dressing 2.0 recipe)
2 - 15 oz. cans pinto beans, rinsed and drained
2 - 15 oz. cans whole kernel corn, drained
3 medium tomatoes, chopped
1 c. chopped green pepper
1 c. chopped green onions
10 bacon strips, cooked and crumbled
2 c. shredded cheddar cheese

Combine all ingredients in the Chili Cornbread recipe, then stir in the chilies, cumin, oregano and sage. Spread in a greased 8 inch square baking pan. Bake at 400 F until a toothpick inserted in the center comes out clean. About to - 25 minutes. Cool.

In a small bowl prepare the Ranch Dressing 2.0 and set aside

Crumble half of the cornbread into a 13 x 9 inch dish, layer with half of the beans, ranch dressing, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full).

Cover and refrigerate for two hours.

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