Mexican Cornbread Salad
Based on a recipe found here
8 1/2 ounce package dry corn bread mix
Milk and eggs to make corn bread
depending on the mix you're using
4 ounce can chopped green chile peppers
16 ounce cans pinto beans, drained
16 ounce bottle Ranch salad dressing
green bell pepper
15 1/4 ounce cans whole kernel sweet corn, drained
extra sharp Cheddar cheese
bunch green onions
Make the cornbread batter per package instructions. Stir in the green chiles and bake as directed. Let cool.
In a glass bowl, crumble half of the cornbread. Spread out evenly.
Add layers of the following: 1 can of beans, 1 cup dressing, 1/2 of the green bell pepper, 1 can of the corn, 1 tomato, 1/2 of the bacon, 1/2 of the cheese and half of the green onions.
Repeat with another layer, starting with a layer of the remaining cornbread.
Cover and refrigerate for at least 2 hours before serving.