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Chile Cornbread Salad




  1. Prepare corn bread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-inch square baking pan.
  2. Bake at 400 degrees F for 20-25 minutes or until a wooden pick inserted near the center comes out clean. Let cool.
  3. In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
  4. Crumble half of the corn bread into a 13 x 9-inch dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green bell pepper, onions, bacon and cheese. Repeat layers (dish will be very full).
  5. Cover and refrigerate for 2 hours.

Yield: 12 servings


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