2 (8 1/2 ounce) packages cornbread mix (i prefer jiffy brand, it has a slight sweet taste) or 2 (8 1/2 ounce) packages corn muffin mix (i prefer jiffy brand, it has a slight sweet taste) |
2 (4 ounce) cans chopped green chilies, undrained |
1/4 teaspoon ground cumin |
1/4 teaspoon dried oregano |
1/4 teaspoon sweet basil (the above three seasonings can be adjusted depending on how much spice you prefer) |
1/2 cup mayonnaise or 1/2 cup salad dressing |
1 1/2 cups sour cream |
1 (2/3 ounce) envelope ranch dressing mix |
3 (15 ounce) cans pinto beans, rinsed and drained |
2 (15 1/4 ounce) cans whole kernel corn, drained |
3 medium tomatoes, chopped (i used 2 cans tomatoes, diced and peeled) |
1 cup chopped green peppers or 1 cup bell pepper |
1 cup chopped green onion |
10 slices bacon, cooked and crumbled |
4 cups shredded cheddar cheese (16 oz) |
2 ounces cooked elbow macaroni (optional) |
16 ounces black-eyed peas, rinsed & drained (optional) |
2 cups broccoli florets, cut into bite-size buds (optional) |
2 cups diced celery (optional) |
1 (10 1/2 ounce) can sliced water chestnuts, cut in quarters (optional) |
16 ounces kidney beans, rinsed & drained (optional) |
16 ounces canned great northern beans, rinsed and drained (optional) |
16 ounces canned black beans, rinsed & drained (optional) |
