Corn Bread Salad

• 1 c. self-rising cornmeal
• 1 egg
• 3/4 c. milk
• 1 c. (4 oz.) chopped green chilies (undrained)
• 1/8 tsp. ground cumin
• 1/8 tsp. oregano
• pinch of sage
• 1/2 c. sour cream
• 1 envelope Ranch dressing mix
• 1 can pinto beans, rinsed and drained
• 1 can whole kernel corn, rinsed and drained
• 2 small tomatoes, chopped
• 3/4 c. green pepper, chopped
• 3/4 c. onion, chopped
• 10 bacon strips, cooked and crumbled
• 1 c. Cheddar cheese, shredded

1. Mix cornmeal, egg and milk together.
2. Stir in chilies, cumin, oregano and sage.
3. Bake at 400u0b0 until done. Cool.
4. In a small bowl, mix mayonnaise, sour cream and dressing mix.
5. Crumble cornbread in 9-inch square pan.
6. Layer with beans, corn, tomatoes, green pepper and onion.
7. Spread mayonnaise mixture on next. Add crumbled bacon next and sprinkle with cheese last. Cover and refrigerate.

cornmeal, egg, milk, green chilies, ground cumin, oregano, sage, sour cream, pinto beans, whole kernel corn, tomatoes, green pepper, onion, bacon, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=50609 (may not work)