Cooking Thursday

Todays recipe is for a salad that has an unusual ingredient - cornbread!  I got this recipe from a friend who took it to a work potluck quite a few years ago.  I make it regularly.  It looks pretty and tastes good.  You can't ask for more!

Chili Corn Bread Salad

1 pkg (8.5 oz) corn bread/muffin mix
1 egg
1/3 cup milk
1 can (4 oz) chopped green chilies
1/8 tsp ground cumin
1/8 tsp ground oregano
Mix all of above and bake at 400 degrees for 20 minutes. Cool.

1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing
Mix to make dressing.

1 can (15 oz) pinto beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
3 medium tomatoes, chopped
1 green pepper, chopped
1/2 cup green onion, chopped
1/4 cup fresh cilantro
2 cups shredded cheddar cheese

In a 9x13 glass pan or a large glass bowl, crumble half of the corn bread. Spread half of the dressing over bread. Layer with half the beans, corn, tomatoes, pepper, onion, cilantro and cheese. Repeat layer. Cover and refrigerate for at least 2 hours before serving.