Amish Country Chili Cornbread

Ingredients

• 8.5 oz. package corn bread/muffin (Jiffy mix)

• 1 - 4oz. can green chilies, undrained

• 1/8 teaspoon ground cumin

• 1/8 teaspoon dried oregano

• 1 pinch rubbed sage

• 1/2 cup green pepper, chopped

• 1/2 cup orange pepper, chopped

• 1 cup green onions, chopped

• 2 - 15 oz. cans pinto beans, rinsed & drained

• 2 - 15 1/2 oz. cans whole kernel corn, drained

• 1 lb. bacon, cut in small pieces, fried & drained on paper towel

• 3 medium tomatoes, chopped

• 2 cups (8 oz) shredded cheddar cheese

Dressing

• 1 cup mayonnaise

• 1 cup sour cream

• 1 package Ranch dressing mix

• 1/4 cup fresh chopped parsley

Directions

• Rinse and drain beans and corn

• Prepare and bake cornbread mix according to directions

• Stir in chilies, cumin, oregano and sage

• Bake in greased 8” x 8” square pan at 400 degrees for 20-25 minutes. Cool.

• Cut cornbread into small pieces and crumble half into bottom of 13”x9” pan (or a little larger pan)

• Layer with half of the beans, mayonnaise mixture, corn, tomatoes, peppers, onions, bacon and cheese. Repeat layers

• Cover and refrigerate for at least two hours. This will be good for 2-3 days

• Serves 12