American Ethanol Fall 2017 - Page 26

CHILI CORN BREAD SALAD INGREDIENTS • 1 package (8-1/2 oz.) corn bread/muffin mix • 1 can (4 oz.) chopped green chilies, undrained • 1/8 teaspoon ground cumin • 1/8 teaspoon dried oregano • Pinch rubbed sage • 1 cup mayonnaise • 1 cup (8 oz.) sour cream • 1 envelope ranch salad dressing mix 26 INSTRUCTIONS • 2 cans (15 oz. ea.) pinto beans, rinsed and drained • 2 cans (15-1/4 oz. ea.) whole kernel corn, drained • 3 medium tomatoes, chopped • 1 cup chopped green pepper • 1 cup chopped green onions • 10 bacon strips, cooked and crumbled • 2 cups shredded cheddar cheese Preheat oven to 400º. Prepare corn bread batter according to package directions. Stir in chilies, cumin, oregano, and sage. Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. In a small bowl, combine mayonnaise, sour cream, and dressing mix; set aside. Crumble half of the corn bread into a 13x9-in. 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. 12 servings AMERICAN ETHANOL THE MAGAZINE