RITA’S CORN BREAD PICNIC SALAD TO TOTE!

I can’t believe how many of you requested this! And don’t be put off by the strange and longer list of ingredients. This goes together really quick.

I found several recipes, but the one I keep going back to is the one I’m sharing today for you. Everyone who has eaten this raves about it. Inspired by a recipe from the “Taste of Home” cookbook. Looks like it originated in Oklahoma, but who really knows. Some of my testers’ comments were: “Great for a buffet or picnic”; “Unsual ingredients but oh-so-good!” (So with all these accolades, this has to be a keeper!

1 pkg., 8-1/2 oz, corn bread/muffin mix
1 can, 4 oz, chopped green chilies, undrained or 1-2 jalapenos, chopped
1/2 teaspoon ea. cumin and oregano
1 cup ea. light mayonnaise and light sour cream
1 envelope ranch salad dressing mix
2 cans, 15 oz ea. Great Northern or pinto beans, drained
2 cans, 15 oz ea. whole kernel corn, drained or equivalent frozen corn, thawed
4 good sized tomatoes, chopped
1 bell pepper, chopped
1 bunch green onions, chopped
10 bacon strips, cooked and crumbled
2-3 cups shredded cheddar

Prepare corn bread according to package directions but stir in chilies, cumin, oregano. Pour into greased 8” square pan. Bake at 400 degrees for 20-25 minutes. Cool. Combine mayonnaise, sour cream and dressing mix; set aside. Crumble half the cornbread into a 13 x 9” pan. Layer with half of the beans, half of the mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers, ending with cheese. Cover and refrigerate for 2 hours. Serves 12.