Tomorrow I will post my own picture but here is one I found on Tasteofhome.com
One summer I worked at a place called The Magnolia House and everything there was homemade and delicious!! They served this cornbread salad there and it truely is YUMMY! I am going to a birthday party/grill out tomorrow night and I think I am taking this as a side dish!
Ingredients
1 package (8-1/2 ounces) corn bread/muffin mix ( I use Jiffy since I like sweet cornbread)
1 can (4 ounces) chopped green chilies, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise ( REAL mayo NOT Miracle Whip)
1 cup (8 ounces) sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups (8 ounces) shredded cheddar cheese
Directions:
Prepare corn bread batter according to package directions.
Stir in chilies, cumin, oregano and sage.
Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
Crumble half of the corn bread into a 13-in. x 9-in. dish.
Layer 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.
ENJOY!!!
