1 6 oz. Pkg. Mexican cornbread mix
1 4 1/2 Oz. Can chopped chilies, un-drained
Dash of sage
2 16 Oz. cans pinto beans, drained
2 15 1/4 oz. Cans whole kernel corn, drained
1 1 Oz. Carton lite or regular sour cream
1 Cup lite or regular mayonnaise
1 Cup chopped green or red pepper
1 Cup chopped green onions
1 8 Oz. Pkg. Shredded cheddar
3 Lg. tomatoes, chopped
10 slices bacon, cooked and crumbled
1 Pkg. Ranch salad dressing mix
Prepare cornbread mix according to package, adding green chilies & sage, cool
Combine dressing mix, sour cream and mayonnaise, set aside. Crumble half of cornbread into a bowl. Top with half each of beans, corn, sour cream mixture, peppers, green onions, cheese. Repeat layers. Top with bacon and tomatoes.
Tip: Mom puts bread in the processor so it will be real fine. Also, if you want a little bite to it, make one of the cans of beans, jalapeno beans!
This is a frozen salad, that can be made ahead for a holiday meal. It is a tart cranberry sauce topped with a fresh whipped cream topping. It is spooned into a muffin tin lined with cup cake papers, and served in individual servings. It is a family favorite!