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Corn Bread Salad


  • 1 package Jiffy corn bread mix
  • 1 can green chilies
  • 1/8 tsp. cumin
  • 1/8 tsp. oregano
  • 1/8 tsp. sage
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 env. Ranch dressing mix
  • 1 can pinto or kidney beans
  • 1 cup green onions
  • 1 cup green peppers
  • 1 can whole kernel corn, drained
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  • 10 slices bacon, fried and crumbled
  • 2 cups shredded cheese
  • 3 medium tomatoes


Mix and bake corn bread according to directions and add green chilies, cumin, oregano, and sage. Bake at 400 degrees F for 20-25 minutes. Cool. In small pan, mix dressings together and set aside. Crumble half of cornbread in 9x13 inch pan. Layer with half of the rest of the ingredients in order, beans, dressing mix, corn, tomatoes, peppers, onion, cheese, bacon, then repeat layers. Refrigerate at least 2 hours. Very different, but very good!

By Robin from Washington, IA

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