Photo Credit; Taste of Home, cause everyone was too busy eating Aunt Judy's to take any photos!

My Aunt Judy brought this dish to a Family Reunion a few years back, and it was quite popular, and many requests for the recipe!

With many of being able to safely gather outside socially distanced a bit more, we may be able

to gather in small groups to reunite again with some loved ones. This dish would be perfect to bring along to a gathering.

Judy's Tips: I do gently press it down after the cheese layers to settle it down in a bit since it makes the dish very full.

I made it the day before and it was still great so it can chill longer than the 2 hours.

Printable/ Google Doc Copy

Chili Cornbread Salad

TOTAL TIME: Prep: 20 min. + chilling Bake: 20 min. + cooling

YIELD: 15 servings.

Ingredients

1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

Directions

Prepare cornbread batter according to package directions.
Stir in chilies, cumin, oregano and sage. Spread in a greased 8-in. square baking pan.
Bake at 400° for 20-25 minutes or until a toothpick inserted comes out clean.
Cool.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
Crumble half of the cornbread into a 13x9-in. dish.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper,
onions, bacon and cheese.
Repeat layers (dish will be very full). Cover and refrigerate for 2 hours