About the Recipe
This is placeholder text. To change this content, double-click on the element and click Change Content. Want to view and manage all your collections? Click on the Content Manager button in the Add panel on the left. Here, you can make changes to your content, add new fields, create dynamic pages and more.
Your collection is already set up for you with fields and content. Add your own content or import it from a CSV file. Add fields for any type of content you want to display, such as rich text, images, and videos. Be sure to click Sync after making changes in a collection, so visitors can see your newest content on your live site.
Ingredients
1 (8.5 oz) package cornbread muffin mix
1 (4 oz) can chopped green chiles
1/4 teaspoon cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 (15 oz each) cans pinto beans, rinsed and drained
2 (15 1/4 oz each) cans whole kernel corn, drained
3 medium tomatoes, chopped
1 green bell pepper
1 cup chopped green onions
10 strips bacon, cooked and crumbled
2 cups cheddar cheese, grated
Preparation
Prepare cornbread batter according to package directgions. Sti in chiles, cumin, oregano, and sage. Spreadin a greased 8 inch square baking pan. Bake at 400 degrees until a toothpick inserted in the center comes out clean. 20 - 25 minutes. Cool.
In a small bowl, combine mayonnaise, sour cream, and dressing mix; set aside. crumble half of the cornbread into a 13x9 inch dish. Laywer 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.