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Categories:
cornmeal egg milk green chilies ground cumin oregano sage sour cream pinto beans whole kernel corn tomatoes green pepper onion bacon Cheddar cheese
Viewed: 63 - Published at: 9 years agoIngredients
- 1 c. self-rising cornmeal
- 1 egg
- 3/4 c. milk
- 1 c. (4 oz.) chopped green chilies (undrained)
- 1/8 tsp. ground cumin
- 1/8 tsp. oregano
- pinch of sage
- 1/2 c. sour cream
- 1 envelope Ranch dressing mix
- 1 can pinto beans, rinsed and drained
- 1 can whole kernel corn, rinsed and drained
- 2 small tomatoes, chopped
- 3/4 c. green pepper, chopped
- 3/4 c. onion, chopped
- 10 bacon strips, cooked and crumbled
- 1 c. Cheddar cheese, shredded
Method
- Mix cornmeal, egg and milk together.
- Stir in chilies, cumin, oregano and sage.
- Bake at 400° until done. Cool.
- In a small bowl, mix mayonnaise, sour cream and dressing mix.
- Crumble cornbread in 9-inch square pan.
- Layer with beans, corn, tomatoes, green pepper and onion.
- Spread mayonnaise mixture on next. Add crumbled bacon next and sprinkle with cheese last. Cover and refrigerate.
