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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a really popular pot-luck dish in our area. I have to admit, I only ever eat it if I'm taking it somewhere, but I love this dish. Ingredients:
1 (8 1/2 ounce) cornbread mix |
1 (4 ounce) can green chilies, chopped |
1/8 teaspoon ground cumin |
1/8 teaspoon dried oregano |
1 cup mayonnaise |
1 cup sour cream |
1 (1/2 ounce) ranch dressing mix |
2 (15 1/4 ounce) cans pinto beans, rinsed and drained |
2 (15 1/4 ounce) cans whole kernel corn, drained |
3 medium tomatoes, chopped |
1 cup chopped green pepper |
1 cup chopped green onion |
10 slices bacon, strips cooked and crumbled |
2 cups shredded cheddar cheese |
Directions:
1. Prepare corn bread batter according to package directions.
2. Stir in the the chilies, cumin, and oregano. Spread in a greased 8-in square baking pan. Bake at 400 F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
3. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.Crumble half of the corn bread into a 13 x 9 in dish.
4. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers.
5. Cover and refrigerate for 2 hours.
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