Chicken Salsa Cornbread Salad

• 1 (6 ounce) packagemartha white Mexican cornbread mix
• 23 cup milk
• 2 tablespoons crisco pure vegetable oil
• 1 large egg, beaten
• 2 cups shredded cooked chicken
• 1 cup chopped bell pepper
• 1 cup shredded colby-monterey jack cheese, blend
• 12 cup chopped fresh cilantro
• 1 (15 1/4 ounce) can whole kernel corn, drained
• 1 (15 ounce) can black beans, drained
• 1 (2 1/4 ounce) can sliced ripe olives, drained
• 1 (8 ounce) container sour cream
• 1 cup salsa

1. HEAT oven to 450F Coat 8-inch cast iron skillet lightly with no-stick cooking spray.
2. Place in oven for 7 to 8 minutes or until hot.
3. COMBINE cornbread mix, milk, oil and egg in small bowl.
4. Stir until smooth.
5. Pour into hot skillet.
6. BAKE 15 to 20 minutes or until golden brown.
7. Cool 25 minutes or until completely cooled.
8. CUT cornbread into 1/2-inch cubes.
9. Combine cornbread cubes and all remaining salad ingredients in large serving bowl.
10. COMBINE sour cream and salsa in small bowl.
11. Mix well.
12. Spoon dressing over salad.
13. Toss gently to combine.
14. Cover.
15. Refrigerate 2 hours before serving.

white mexican, milk, vegetable oil, egg, chicken, bell pepper, colbymonterey, fresh cilantro, whole kernel corn, black beans, olives, sour cream, salsa

Taken from www.food.com/recipe/chicken-salsa-cornbread-salad-434594 (may not work)