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RECIPES/Sides
CORNBREAD SALAD
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Recommended Servings
6-10
COOKING
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INGREDIENTS
1 package Jiffy cornbread mix
1 can chopped green chilies
1/8 tsp. ground cumin
1/8 tsp. dried oregano
1/8 tsp. sage
1 cup mayo
1cup buttermilk
1 envelope ranch dressing mix
2 cans pinto beans drained
2 cans whole kernel corn
1 medium tomato chopped
2 cups shredded cheese
1 cup diced onions
2 medium peppers diced (yellow, orange, or red)
4 tbsp bacon bits
Instructions
Prepare jiffy mix as directed on package. Stir in chilies, cumin, oregano, and sage. Bake at 400 degrees for 30 min. or until toothpick inserted near middle come out clean. Let cool.
In small bowl combine mayo, milk and ranch dressing mix. Set aside.
Crumble half of corn bread in bottom of large bowl.
Layer half of beans, corn, ranch mix, peppers, onions, cheese, and bacon. Repeat.
Cover and refrigerate for at least 2 hours before serving.
RECIPE FACTS

Servings: 6-10

Nutritional information per serving

No nutrition information available

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