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Perfect side dish for a potluck, picnic or church social. You’ll take home an empty bowl and many requests for the recipe.

CHILE CORNBREAD SALAD serves 8

1 package (8-1/2 ounces) cornbread/muffin mix
4 ounces can chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano

• Prepare cornbread batter according to package directions.
• Stir in chiles, cumin and oregano.
• Spread in a greased 8-in. square baking pan.
• Bake 20-25 minutes at 400° until a toothpick inserted in the center comes out clean.
• Cool COMPLETELY.

1 cup Duke’s mayonnaise
1 cup Mexican sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped red pepper
1 bunch chopped green onions
1 cup chopped red onion
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese

• In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
• Crumble half of the cornbread into a 13×9-in. Baking dish.
• Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
• Repeat layers. Dish will be VERY full.
• Cover and refrigerate for 2 hours.