Layered Cornbread Salad Recipe!

Hey guys!  I had several people ask for the recipe for this Layered Cornbread Salad after I shared a photo of it on Thanksgiving.  It's super simple to make, absolutely beautiful to serve, and it's delicious to eat!  Win/win!  This is not my original recipe, I actually found several recipes for cornbread salad online and this one looked the best to me.  I highly recommend serving this at your next get-together where you need to bring a dish.

-1 (6oz) Mexican Cornbread mix
-1 small can chopped green chilies
-dash of sage (optional)
-1 package dry ranch dressing mix
-8oz sour cream
-1 cup mayonnaise
-2 cans pinto beans (rinsed and drained)
-1 cup chopped green bell pepper
-2 cans corn
-3 tomatoes, chopped
-10 slices bacon (cooked, cooled, crumbled)
-8oz shredded cheddar cheese
-4 green onions, diced

Prepare cornbread according to package directions, adding green chilies and sage.  Bake and cool.  In a medium size mixing bowl combine ranch mix, sour cream and mayo.  Sit aside.  
Begin layering in trifle bowl:
-crumble 1/2 cornbread
-top with 1/2 pinto beans
-1/2 the sour cream mixture
-1/2 the bell pepper
-1/2 the corn
-1/2 the tomatoes
-1/2 the bacon
-1/2 the cheese
-1/2 the onions
Cover and refrigerate at least 2 hours and it is ready to serve!

This was super easy to make, especially after you fry your bacon and bake the cornbread.  After that it's just layering everything in your bowl.  If you have any questions just let me know!  Feel free to share this recipe and, as always, happy cooking!

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