The combination of beans, corns, tomato, mayonnaise, sour cream, turkey bacon, ranch salad dressing mix, along with cornbread is so delicious and tempting.

Serves: 15
Preparation time: 20 minutes
Cooking time: 20 minutes

Ingredients:

For cornbread:

• 1 (8 ½ ounces) package cornbread mix or muffin mix
• 1(4 ounces) can chopped green chilies, undrained
• 1/8 teaspoon dried oregano
• 1/8 teaspoon ground cumin
• 1 pinch rubbed sage

For the salad:

• 2 (15 ounces each) cans pinto beans, rinsed and drained
• 2 (15 ¼ ounces each) cans whole kernel corns, drained
• 1 cup sour cream
• 1 cup mayonnaise
• 1 envelop ranch salad dressing mix
• 1 cup chopped green peppers
• 1 cup chopped green onions
• 3 medium tomatoes, chopped
• 10 turkey bacon strips, cooked and crumbled
• 2 cups shredded cheddar cheese

Directions:

• First prepare your cornbread batter according to package direction, and then stir in chilies, oregano, cumin, and sage.
• Pour this batter in a greased 8-inch square baking pan.
• Bake at 400 degrees F for 20 minutes or until a toothpick inserted in the center comes out clean.
• Remove from the oven and allow it to cool completely.
• Meanwhile combine sour cream, mayonnaise, and dressing mix in a small bowl. Set aside.
• Crumble cornbread and transfer ½ of the crumbled cornbread into a 13 by 9-inch dish.
• Layer with half of the beans, corns, mayonnaise mixture, green peppers, green onions, tomatoes, bacon, and cheese.
• Repeat the layer with half of the remaining ingredients, cover, and refrigerate for at least 2 hours.